Ratatouille Dip - Healthy and Delicious!

Veggies roasted, ready for the food processor!

When most people think "Superbowl", they don't think vegetables.

This dip should change your mind. It is my interpretation of a recipe given to me by our dear family friend Barbara. Thanks BZ!

Delicious and a whole lot healthier than it tastes, this dip is easy to prepare and perfect served with pita chips, potato chips, or, (lordy) more vegetables.

• 2 medium eggplants, peeled and cubed
• 2 large onions, chopped
• 2 red bell peppers, chopped
• 1 cup cherry tomatoes
• Nonstick cooking spray
• Salt
• Black pepper
• Garlic powder
• 2 Tbsp tomato paste
• Olive oil

1. Preheat oven to 400 degrees. Spray a large baking sheet with nonstick spray. Add all vegetables in as few layers as possible. Spray with nonstick spray, and season lightly with salt, pepper, and garlic powder.
2. Roast vegetable for 30-45 minutes, until they achieve good color and are evenly roasted. Stir vegetables if necessary to achieve even roasting.
3. Remove from oven and let cool. Transfer vegetables to food processor. Add tomato paste. Process until smooth. If necessary, drizzle in olive oil to achieve smooth consistency. If your veggies gave up most of their water while roasting, you may need to do this. Taste and season as necessary.
4. Refrigerate and serve.
   

Holy Guacamole!

Guacamole. Is there a more perfect marriage of fruit, vegetable, and corn chip? I think not.

And yes, I said fruit. Avocados are fruits, just like olives.

The Haas avocado is a wonder to behold. Their good fats lower your bad cholesterol, they can handle savory or sweet applications, and you can substitute them for fats in some recipes.

But, in my opinion, they are used to perfection in their (probably) most popular application, guacamole.

Now, I like my guacamole chunky, but the chunks are gained primarily from onions and peppers. The avocados should be fairly smooth, but not pureed.

• 4 ripe Haas avocados, flesh removed from skin and seed discarded
  
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• scant 1/4 cup lemon juice
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp ground cumin

1. Place avocado flesh in bowl. Using either a pastry cutter or a fork, work the the avocado until it is a fairly smooth paste. Add lemon juice and mix until smooth.
2. Stir in onion and bell pepper. Add salt, black pepper, garlic powder, and cumin. Mix to combine. If taste is off, adjust accordingly.
3. Serve with tortilla chips, veggies, or on Mexican fare.

**To store left-over guacamole, refrigerate, covered, with plastic wrap pressed onto the surface to minimize oxidation.**