Let me tell you about this crazy meal I made for dinner. I prepared a baking sheet with a variety of vegetables, gave them a stir in olive oil to coat them nicely, then sprinkled a bunch of spices on them. I popped them in the oven until they were nicely roasted and lightly browned. This is when it gets crazy. I decided to dump the roasted veggies into my mini food processor and whip those veggies into a dip. I was in a dipping mood!
I made my own dipping chips, too! I know, super crazy!! A resident at one of the buildings where I work told me about a grocery liquidation store that sounded too good to be true. It was quite a distance from my house, so I was hoping it would be worth my trip. Oh my, I was not disappointed! Organic, gluten free, dairy free and vegan items could be found in abundance! Not just some random off brands, but many of my personal favorite brands that are part of my regular shopping trips. I was having my own internal happy dance as I filled my basket. Among the amazing buys were Udi’s brand gluten free tortillas. Let me tell you what I paid; two packages for one dollar. Yep, you read that right-2/$1.00!! For real!! The expiration date is good. Although I enjoy this brand often, I don’t usually buy these tortillas so I can’t tell you what might be “wrong” with them that would bring them to liquidation. They are fabulous to me and I turned them into chips!!
Stick with me here while I tell you I took it even further. Food Radical went wild in the kitchen tonight! I had kale in the fridg that was calling to me, so while the oven was on I just transferred those tortilla chips to a plate and added kale pieces to the baking sheet. I drizzled some apricot oil over with a sprinkling of sea salt then popped them in the hot oven. A few minutes later I pulled out beautifully crisp kale chips!
There you have it. This is one wacky dinner. I’m here to tell you it’s dang good! Mixing it up and doing it different is my thing. Now, I’ll be getting on with my dipping!
Roasted Veggie Dip
2 medium yellow carrots, sliced into rounds
1 large zucchini, sliced into half moons
4 large radishes, quartered
1/2 small yellow onion, sliced
Add veggies to a bowl and drizzle olive oil on the veggies. Mix to coat then add spices of your choice. I used basil, granulated garlic, parsley, salt & pepper. Roast in a 400 degree oven for 10 minutes or until veggies are crisp tender.
1/2 bunch of curly kale, torn into bite sized pieces
Add kale to a bowl and drizzle with olive oil (or apricot oil) to coat. Sprinkle with granulated garlic and sea salt. Bake in a 400 degree oven for 4-7 minutes. Watch closely! They bake quickly.