Grilled Zucchini Dip
This recipe was inspired by the fresh veggies and herbs from our garden.
Wash and dry one medium to large zucchini. Slice into circles. Peel and slice one large onion in to circles. Use large tooth picks to hold onions circles together. Peel paper off 4-5 garlic gloves and use large tooth pick to keep them together (see picture of the zucchini, onion, and garlic on the grill).
Lightly coat the zucchini, onion, and garlic with olive oil so they do not stick to the grill. Season with sea or kosher salt and fresh cracked pepper. Direct grill the zucchini and onion circles 3-4 minutes a side. Grill garlic (garlic can burn, so keep an eye on the garlic). The bottom of the grill is the cool zone, it allows you to move items that start to burn. Remove from the grill and remove the tooth picks from the onion and garlic. Once cool, place all the grilled ingredients in the food processor or blender. Pulse a few times for a thicker dip, or process longer for a smoother dip. Add zest of one lemon, juice of one lemon, 1-2 tablespoons of fresh mint, add sea or kosher salt and freshly cracked black pepper (about a teaspoon each). Pulse the food processor, and then adjust seasoning after tasting.
Place the mix in a bowl and add 1 cup of Greek yogurt and sour cream. Mix all ingredients. Cool in the fridge for an hour or longer. Zucchinis are full of water, so stir before placing in a serving bowl.
Brush 2-3 pitas with olive oil and sprinkle with season mix. Make season mix by combining kosher salt, oregano, basil, black pepper, celery salt, onion and garlic powder. Direct grill pitas for 2 minutes each side. Pitas will cook quickly, make sure they don’t burn. Remove from grill and slice into triangles (see picture).
Slice a second zucchini, carrots, and celery into sticks. Serve the dip with the grilled pitas, celery, zucchini, and carrot sticks and garnish with mint and celery leaves (see picture). Enjoy!
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