dip for grilled veggies

[Leanne]

Ok - I haven't been here in a while - do we like the new board?

What I really need to know is if anyone has a good dip for grilled veggies - like zucchini (spelling?) and red pepper, maybe eggplant. I usually marinate them in basalmic vinegar, olive oil & coarse salt. (But I'm open to suggestions for that too.)

[JodiL]

Leanne,

I remember seeing a recipe for grilled vegetables with some sort of ranch dipping sauce in my 1999 Annual Recipes. I'm not sure which issue it was in...did you try the search feature on the website? You could probably just use low-fat ranch dressing, but that could be kind of boring...I've also really liked the feta aoili in the May 2000 issue. It's listed with the greek style burgers. Good Luck with your search.

[Anne]

Maybe the creamy feta-spinach dip from January issue would work or how about tzataiki? I love both with raw vegetables but haven't tried them with grilled. I can post the recipes if you need them.

[Vanessa]

You could have the grilled vegetables with different pestos....What about a balsamic vinagrete?

[This message has been edited by Vanessa (edited 06-15-2000).]

[Leanne]

Thanks for the suggestions - I've thought about the vinaigrette. I'm going to look at the feta aoili. What is tzataiki? I'd love for you to post it - I'm always up for a new dip for veggies.
I was thinking that there is probably some sort of creamy horseraddish sauce out there. That sounds like it would be good but I'm not sure. Anyone have thoughts on that?

[Anne]

Here is the Tzatziki recipe - someone posted this on the old board but I can't remember who. I try and use fresh dill and sometimes a bit of other fresh herbs and don't use the olive oil. Hope you like it as much as we do.


TZATZIKI

Serves 10-12 as a first course

1 cups fresh yogurt, unflavored
1 medium cucumber, peeled and coarsely grated
4 cloves garlic, crushed
2 tablespoons olive oil
1/2 teaspoon dried dillweed
salt and freshly ground black pepper to taste
Additional olive oil for garnish

Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours. Place the grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients except the additional olive oil and chill. Place in serving dishes and drizzle additional olive oil on top. Serve as a spread or as a dip. This is generally serviced as a first course.

(from Jeff Smith's "The Frugal Gourmet Cooks Three Ancient Cuisines.")

ps - I not sure if this is a completely Greek dish or is a more general Med. area food.

[This message has been edited by Anne (edited 06-16-2000).]