Post by chief_cook2 on Jul 27, 2005 7:35:13 GMT -6
Roasted Summer Squash Dip 3 lbs (1350 g) zucchini or yellow squash, halved lengthwise 6-8 whole cloves garlic 1 large onion, peeled and quartered 1/4 cup (60 ml) olive oil 1/2 cup (125 ml) packed basil leaves 1/2 cup (125 ml) packed parsley 1/4 cup (60 ml) packed mint leaves 2 Tbs (30 ml) lemon juice, or to taste Salt and freshly ground pepper to taste
Place the squash, garlic, and onion on a lightly greased baking sheet and drizzle with a little of the olive oil. Bake in a preheated 375F (190C) oven until the squash is very soft, about 1 hour. Combine the roasted vegetables with the remaining ingredients in an electric blender or food processor and puree until smooth. Serve chilled with pita bread for dipping. Serves 6 to 8.
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