Friday, May 9, 2008
Roasted Vegetables with red pepper and garlic dip
Mmmm... my absolute favorite way to enjoy vegetables. As long as it isn't too cold outside (relative, I suppose, living in MN), I will always volunteer to bring these apps to an event. I first had these when my sister brought them to my 30th birthday party a while back. I suppose it should become "her" recipe, but I love to make it too. The dip is great drizzled on sandwiches, pasta, or anything really. The other plus of roasted veggies is that you can use up vegetables from your rotter (crisper) drawer in the fridge that might be on the verge of going bad. With a little kosher salt, pepper and olive oil, toss 'em on the grill and they're brand new.
Here's the recipe. Enjoy!
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.
2 large garlic gloves1/2 cup diced drained roasted red pepper from jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
Assorted vegetables (such as carrot sticks, yellow bell pepper strips, cherry tomatoes and boiled baby potatoes)
With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Place dip in center of platter. Arrange vegetables around dip and serve.
Makes 1 cup.