Roasted Summer Squash Dip

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            FOOD FUNNY
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Thanks to Pat Massey for passing this one along:

A man walked into a bar and ordered martini after martini, each
time removing the olives and placing them in a jar. When the jar
was filled with olives and all the drinks consumed, the man started
to leave. "Excuse me", said a customer who was puzzled over
what the man had done, "what was that all about?"

"Nothin', said the man, "my wife just sent me out for a jar of olives."

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            TODAY'S RECIPE
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Even though about 75 percent of the recipes I publish are meatless
or easily converted to a vegetarian diet, I still get more requests
for vegetarian menus than anything else. Always eager to please
my adoring readers, I put together the following meatless menu,
and rather than publishing yet another recipe for zucchini bread or
carrot cake, I have added a second entree in place of dessert.

Monday's Starter
Roasted Summer Squash Dip

Tuesday's Soup or Salad
Napa Cabbage and Tangerine Salad

Wednesday's Side Dish
Pasta with Broccoli Raab and Olives

Thursday's Entree
Stuffed Portobello Caps

Friday's Entree
Baked Cauliflower in Tomato Sauce

Here is another tasty option for those of you who grow more
zucchini or yellow squash than you know what to do with.

Roasted Summer Squash Dip

3 lbs (1350 g) zucchini or yellow squash, halved lengthwise
6-8 whole cloves garlic
1 large onion, peeled and quartered
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) packed basil leaves
1/2 cup (125 ml) packed parsley
1/4 cup (60 ml) packed mint leaves
2 Tbs (30 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste

Place the squash, garlic, and onion on a lightly greased baking
sheet and drizzle with a little of the olive oil. Bake in a preheated
375F (190C) oven until the squash is very soft, about 1 hour.
Combine the roasted vegetables with the remaining ingredients
in an electric blender or food processor and puree until smooth.
Serve chilled with pita bread for dipping. Serves 6 to 8.
Received on Mon Jul 18 02:52:41 2005