Blanched Almond Dip

Ingredients

Total Yield: 2 serving

●      227 g (8 oz) Red Bell Pepper (1 medium)

●      227 g (8 oz) Yellow Bell Pepper (1 medium)

●      170 g (6 oz)  Zucchini (1 medium)

●      114 g (4 oz) Carrots (2 medium)-- blanched

●      114 g (4 oz) Portobello Mushrooms (1 large)

●      114 g (4 oz) Red Onion (1 medium)

●      170 g (6 oz) Eggplant (½ large eggplant)

Marinade for 1.5lb vegetables:

●      170 g (6 fl oz) Canola or avocado Oil

●      114 g (4 fl oz) Red Wine Vinegar

●      29 g (1 fl oz) Lemon, juice

●      24-42 g (6 each) Garlic cloves, minced

●      4 g (1 Tbsp) Rosemary, minced

●      Salt and pepper to taste

Prep Method

1. Preheat grill, clean with wire brush. Lubricate the grill with a rolled towel that has been dipped in vegetable oil.

2. Slice the vegetables into ½" thick slices. If necessary, blanch tougher and starchier vegetables prior to grilling them (i.e. root vegetables such as carrots, potatoes, et al.)

3. Whisk all of the ingredients together for the marinade. Add vegetables and toss well to coat the vegetables evenly with the marinade. Allow any excess marinade to drain on a cooling rack before grilling.

4. Place the vegetables on a hot grill at a 45 degree angle to the grill and cook until grill marks appear, about 4-5 minutes.  Rotate vegetables 90 degrees and continue to grill to create the grill marks (quadrillage).

5. Repeat and complete the cooking process on the second side. Brush with the prepared marinade during grilling.

6. Total cooking time will vary slightly depending on the type of vegetable and the thickness of the cut.