Jan 072010
 

I started out by making a roasted vegetable dip. Really, all I did was cut up a Vidalia onion, two zucchini, and a carton of cherry tomatoes and mix them with some olive oil and an onion soup seasoning packet, just like this recipe. I let the vegetables cool, and then tossed them in my new food processor for a quick blend. The end result was a flavorful vegetable dip.

The dip was good, but perhaps a little boring on a cracker. Since I had quite a few leftover won ton wrappers from the Chocolate Ricotta Rolls, I decided to try Roasted Vegetable Won Tons. I placed about a tablespoon of dip in the center of one wrapper, covered it with a second wrapper, and sealed the edges with a touch of water. I baked them at 350F for 8-10 minutes, and a second appetizer was born. They were crunchy and delicious!

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 Posted by at 1:00 pm

  2 Responses to “Roasted Vegetable Appetizers: Two Options”

  1. wondering if I have the stuff at home to make these tonight! -Lee 🙂

  2. This looks excellent served both ways.

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