Re: Roasting Vegetables to make a summertime dip.

[Guest guest]

Break out a baking dish, fill with chopped veggies, whatever you want/like/need

to eat. Possibilities include:

eggplant

carrots

garlic

pinch of ginger root

chunks of acorn or butternut squash meats

zucchini and/or yellow summer squash

parsley

swiss chard

beets

red, yellow, green, purple and orange bell peppers

italian macaroni peppers, they are fully ripened when red, skip over green

ones

cauliflower

broccoli

I like to line the baking dish with kale myself, throw in chopped veggies,

season with salt and homemade spices, roast at 350 degrees for about an hour, or

until veggies are done. Take them out, whiz them into the blender, for adults,

add more seasoning as necessary, puree it. Makes a wonderful dip for veggie

sticks, home-made crackers.

I love to make the tortillas recipe posted in the pecanbread recipe section,

add cumin to the dip mixture, it's yummy!

Summer

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