Fat and Happy originally started because I have a bad memory when it comes to creating recipes. I'll make something great then forget what it was or how I made it or exactly what I used. So now I have a very sophisticated process - I keep track of my ingredients by scratching down notes on a piece of paper. Then ultimately I type up my notes into the blog. My house is filled with hundreds of notebooks and piles of loose paper with chicken scratch writing and food stains on them.
But there are times when I fall back to my old ways, when I assume I will remember all the random stuff I threw in. Then before I know it a couple of days go by, I use up a few brain cells at work and at play ... and BAM. I forgot I made this dip at all.
My friends reminded me it was good. Whew.
So I'm fairly certain this recipe is close, but feel free to try it out and tell me.Perhaps you will want add a little more of this or a little less of that. Be creative, try out a few things, deviate from the recipe and make it your own. That, my friends, is Fat and Happy cooking!
Fat and Happy Food Blog Tips and Techniques: If you don't have a grill, roast the vegetables in the oven instead.
Salt and pepper
An assortment of vegetables, I used:
Cut the vegetables into large chunks or strips. Toss with a good glug of olive oil, a few turns of fresh black pepper and a handful of fresh thyme. Grill the vegetables on high heat, remove when desired doneness is reached. I like my grilled veggies to have a some crunch to them, but cook to your liking.
Sprinkle with salt and serve warm or room temperature with the Carrot Basil Dip.
Carrot Basil Dip
1/4 cup Olive oil
1 Celery stalk, chopped fine
1 tsp Chaat masala