A little bit of a different, and significantly healthier, take on chips and dip; easy to make for a crowd, also good to make for yourself in a smaller batch, and guaranteed to please. Flavor the dip to meet your own preferences. —Kayb
Parmesan veggie crisps
medium yellow squash
medium globe eggplant
finely grated Parmigiano Reggiano
chopped fresh tarragon
chopped fresh basil
cloves garlic, finely minced or put through press
In This Recipe
Using a mandoline (unless your knife skills are astounding), slice veggies very, very thin (1/8 inch). Cut zucchini and squash on bias to get good-sized pieces.
Place veggie slices in single layer on baking sheet lined with lightly oiled parchment.
Lightly brush veggies with olive oil, and sprinkle with parmesan and sea salt.
Bake at 250 for 20 minutes; increase heat to 350 and bake for another 5. Cool on racks completely before transferring to plate or bowl.
Mix yogurt and heavy cream; set aside on counter for at least an hour to thicken.
Stir in remaining ingredients and refrigerate, preferably for two or three hours to let flavors blend.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!