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Mini Roasted Veggie Skewers with Raw Garlicky Basil Dip

June 15, 2011

With the Fourth of July holiday just around the corner, most of us will be attending or hosting a barbecue bash to celebrate both Independence Day and the arrival of summer.  As an alternative to heavily sauced meats or fried foods, try this recipe from The Alkaline Sisters for a veggie skewer, which is both high in alkalinity and delicious!

Mini Roasted Veggie Skewers w/ Raw Garlicky Basil Dip
yield: approx 12 skewers, 6″ long, approx 2 cups of dip
1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces
2 red peppers cut into 1″ square pieces, total of 12 pieces
3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices
12 cherry tomatoes
3 cloves garlic crushed
1/4 cup olive oil
sea salt
12 skewers 6″ long

for the garlicky basil dip
1 cup zucchini, diced
2 cloves garlic, roughly chopped
1/2 cup extra virgin olive oil
16 basil leaves & stems
1/2 cup raw pistachio nuts
1/2 tsp sea salt

Pre-heat oven to 400F. Combine garlic and oil and set aside. Thread veggies onto skewers in a uniform pattern and lay on two parchment lined baking sheets. Be sure to place the cherry tomatoes between 2 veggies so they don’t slide off the end after roasting. Baste well with garlic oil being sure to spread the garlic bits onto the veggies. Sprinkle generously with sea salt. Roast for 15-18 minutes. Remove from oven and arrange on serving platter.

While veggies are roasting, place all dip ingredients into a high speed blender or food processor and combine until creamy and smooth. If needed for consistency, add a dribble more olive oil. Spoon into a serving bowl. Serve aside veggie skewers as the dip. Do provide napkins, as guests may use fingers to wiggle the veggies off the skewer.

Any left overs are divine the next day.  Enjoy.


Credit:  The Alkaline Sisters Website

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