Put A Little
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DIPS & SIPS page 55

Marinade

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2 teaspoons Oriental sesame oil
2 tablespoons olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste

Vegetables
• 1 small eggplant (about 3'4 pound)

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1 small zucchini (about 4 ounces)
1 small yellow or red bell pepper
3 green onions, sliced
1 can (16 ounces) garbanzo beans,
drained
• 2'3 cup pimento stuffed green
olives, drained
• Toasted pita chips (recipe follows),
crackers or bread rounds, for serv-
ing.

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To marinate: In a plastic zip-
per bag combine sesame and
olive oils, vinegar, oregano, salt
and pepper. Cut ends off un-
peeled eggplant and zucchini.
Slice lengthwise into 1 inch thick
slices. Remove core from pepper,
cut into quarters and remove
seeds. Add vegetables to mari-
nade, toss to coat and marinate
at room temperature for 1 hour
or in the refrigerator up to 4
hours. Make Toasted Pita Chips,
if using.
To grill or roast: Oil grill
rack and prepare coals. Remove
vegetables from marinade; re-
serve marinade. Grill vegetables
over hot coals until lightly
charred and soft. Bell pepper
wedges will take approximately
12 minutes, turning once; egg-
plant and zucchini slices, ap-
proximately 6 minutes, turning
once. Cool to room temperature.
To oven bake, preheat oven to
425°. Place vegetables on greased
baking sheets. Bake for 10 min-
utes, turn and bake for 10 more
minutes or until soft.
To assemble: Pulse garban-
zo beans and olives in food
processor with metal blade un-
til coarsely chopped. Remove to
bowl. Chop grilled vegetables in
food processor or by hand into 34-
inch pieces. Stir into olive mix-
ture. Stir in reserved marinade
and toss well. Refrigerate for at
least 6 hours. (The salsa may be
refrigerated up to 2 days.) Serve
with Toasted Pita Chips, crack-
ers or bread rounds.

Toasted Pita Chips

• 6 pita pocket breads (about 6 to 8
inches in diameter)
• No-stick olive or plain oil cooking
spray

Preheat oven to 325°. With

scissors, split pitas open, mak-
ing 2 rounds. Cut each round in
half and then into thirds or quar-
ters, making 6 to 8 triangles per
round. Place close together on
baking sheets and spray the tops
with no-stick spray. Bake for 10
to 15 minutes or until lightly
browned and crisp, rotating bak-
ing sheets halfway through the
baking time. (The chips may be
stored in an airtight container
for several days or frozen.)

Baked Tortilla Bowl

Prep time: 5 minutes.

Bake time: 1 hour.

Advance prep: May be stored at
room temperature up to 2 days.

• 3 (10-inch) burrito-style flour tor-
tillas
• 1 egg white mixed with 1 table-
spoon water

To form bowl: Preheat oven
to 225°. Place 1 tortilla over one-
third of a 9k-inch deep-dish pie
plate. Press it into the bottom
and let it come up the side, about
23-inches. Brush with egg white,
being careful not to let it drip
onto the plate. Place second tor-
tilla overlapping the first to cov-
er a third of the plate and come
up the sides. Brush with egg
white. Place last tortilla over-
lapping to cover bottom of pie
plate. Brush with egg white.
To bake: Bake for 1 hour or
until tortillas are very dry and
crunchy and sides are lightly
browned. Remove from oven and
gently remove tortilla bowl from
pie plate. The bottom will be
slightly soft but will crisp up as
it stands. Before serving, fill with
a creamy dip such as Creamy
Southwestern Dip (see recipe).

Vegetable
Garden Dip

Prep time: 15 minutes.

Advance prep: May be refrigerated
up to 2 days

• 1 clove garlic, peeled
• V4 cup each, coarsely chopped:
radishes, celery, green onion and
green pepper
• 1 (3-ounce) package regular or light
cream cheese, at room temperature
• 1/2 cup regular or low-fat small-curd
cottage cheese
• 2 tablespoons regular or low-fat
sour cream
• Tabasco sauce, to taste
• 1/2 teaspoon dried dill
• 1 (1/2-ounce) package blue cheese
dip mix
• Desired vegetables, for dipping