This is the perfect side dish or appetizer to bring to any party. The grilled vegetables and dip create the perfect combination for a flavor everyone will love!
INGREDIENTS:
1 bunch of asparagus, rinsed
1 bunch of multi-colored carrots, rinsed
1 bunch radishes, rinsed
2 beets, rinsed and cut into 1/4″ thick slices
2 red onions, cut into 1/2″ think slices
4 oz baby Bella mushrooms, cleaned and dried
3 bell peppers or jalapeños, sliced into quarters
2 large heirloom tomatoes, cut into thick slices
2 avocados, cut into thick slices
1, 4.4 oz oz package Open Nature® water crackers
olive oil, for brushing
kosher salt
Grilled Sweet Onion Dip:
3 sweet onions, cut into 1/2″-thick slices
3 cloves garlic
1 Tbs chopped fresh dill
3 Tbs roughly-chopped flat-leaf parsley
1 cup Open Nature® plain Greek yogurt
8 oz Neufchâtel cream cheese
1/2 tsp kosher salt
DIRECTIONS:
1. Prepare grill by brushing with oil and heating to medium high.
2. Prepare vegetables: • Slice in half carrots that are extra-thick. If tops are attached to carrots, trim them to 1/2-inch. • Lay prepared vegetables onto a tray to carry out to the grill. • Brush vegetables lightly with olive oil, and sprinkle with salt.
3. Grill each vegetable until tender and crispy on the outside, then rotate each veggie so each side has grill marks. Beets, grill about 10 minutes, carrots, radishes and mushrooms: 8-9 minutes; asparagus, onion, jalapeñoño and bell peppers: 5 minutes; tomato and avocado slices: 3-4 minutes.
4. Remove each group of vegetables from the grill and place on a serving platter as they finish.
5. Arrange water crackers on the platter next to the veggies.
Grilled Sweet Onion Dip:
6. To make the dip: grill the onion slices for about 3 minutes per side. Remove, roughly chop and add them to a bowl, along with grated garlic, dill, parsley, cream cheese, Greek yogurt and salt. Whip together.
7. Scoop Sweet Onion Dip onto the serving platter, then sprinkle with a few more chopped herbs. Serve.
FULL RECIPE: http://bit.ly/2QnOSMU
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