Pureed Vegetable Dip
| 2 | Tbs. olive oil | 1-1/2 | C. chopped broccoli |
| 2 | C. chopped onion | 1 | C. chopped summer squash |
| 1/2 | tspn. salt | 1 | green bell pepper, chopped |
| 1/4 | tspn. thyme | 2 | Tbs. red wine vinegar |
| 1/2 | tspn. basil | 1/4 | C. each: toasted sunflower and toasted sesame seeds |
| 1 | large clove garlic, crushed | 1 | C. finely-minced pitted black or Kalamata olives |
| lots of black pepper | | |
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In a very large skillet, begin sauteing the onion in olive oil,
with salt, pepper and herbs. After a few minutes, add the garlic,
broccoli, squash, and bell pepper. Stir well, cover and cook over
medium heat 10-15 minutes, stirring occasionally.
Remove from
heat, stir in vinegar, and let it cool to room temperature.
Puree the sautee (include any of the liquid there is left with
it) in a food processor fitted with the steel blade (you can also
use a blender or a food mill).
Return the puree to a bowl, mix
in the toasted seeds and minced olives, and chill, covered, until
cold.
Serve with bread, crackers or chips.
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