Grilled Vegetable Dip

By • January 20, 2011 • 3 Comments

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Author Notes: I first made this dip while grilling burgers intending to add some veggies to our burger night. It's fairly healthy-no dairy, just a little olive oil. This will be great way to add veggies to the Superbowl party!nannydeb

Makes about 2 cups

  • 1 whole head of garlic
  • 1/4 cup olive oil, ,plus more for drizzling
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 yellow onion, skin removed
  • 1 fennel bulb, fronds chopped and reserved
  • 1 red bell pepper
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1-2 tablespoon fresh tarragon, chopped
  • salt & black pepper to taste
  • toasted grainy bread
  1. Preheat the gas grill to medium-high.
  2. Cut the tops off of the garlic pod, drizzle with olive oil and wrap in foil. Place the foil packet on the grill away from direct heat and close the grill lid. Plan for the garlic to cook for 45 minutes to an hour while you prepare to grill the rest of your meal.
  3. Meanwhile, slice the zucchini, yellow squash, onion and fennel lengthwise. Remove the seeds and stem from the red bell pepper and slice lengthwise too.
  4. Drizzle the veggies with olive oil and place in a grill basket. Grill for 10 minutes on each side or long enough to get a slight char on them.
  5. Remove the garlic from the grill once it's golden and squishy.
  6. Squeeze the roasted garlic into the food processsor and add the 1/4 cup olive oil, white wine, lemon juice, 1 tablespoon of the reserved fennel fronds and the tarragon. Puree until fairly smooth.
  7. Add all of the cooked veggies and jog blend until you get the consistancy you desire. I like it chopped small for more of a dip than a salsa.
  8. Serve with toasted wheat baguette slices or other grainy bread.
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Tags: Vegan, Vegetarian

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3 months ago Bevi

This is the review I gave you for a CP: This dip is highly satisfying. I did not have a grill basket, so after prepping the garlic bulb and the vegetables, I placed the oiled vegetable slices directly on the grill and watched them carefully, waiting for a nice char to develop on both sides. The dressing came together, the grilled vegetables went into the food processor, and in seconds this gorgeous dip emerged. I used sea salt to season, because I did not want the stronger taste of kosher salt to overpower the subtle hints of fennel and tarragon. It was delicious on grilled bread, but I intend to smear Nannydeb's creation on everything: fish, chicken, and any cracker in sight!

Lobster_001

3 months ago nannydeb

Thanks Bevi! Have a great holiday!

036

3 months ago aargersi

Abbie is a trusted source on General Cooking.

Yum how come I didn't see this before? It looks delicious!