Fall, that time of year when we start to think about apple picking, football games, leaves changing and cool nights. A great time to go to the local farmer’s market and see the selection of fruits and vegetables the growing season has provided. Perhaps you’ve had a garden and have an abundance of vegetables you don’t know what to do with. Why not try this easy dip that you can have while watching that S.U football game or take it with you on that last camping trip?
1 14 ½ ounce can crushed tomatoes
1 small eggplant, cubed
1 small zucchini, cubed
1 small yellow squash, cubed
1 small red pepper, chopped
1 Tablespoon fresh thyme leaves or 1 teaspoon
dried thyme, crushed
½ teaspoon of garlic powder, ½ teaspoon pepper
½ cup grated Parmesan cheese
1. In a slow cooker stir together tomatoes, eggplant, zucchini, squash and red pepper.
2. Cover and cook on high for 1 hour. Stir in thyme, garlic powder and pepper. Turn to low heat and cook for 30 minutes more.
3. Use a potato masher to crush the vegetable mixture to a chunky consistency. Stir in the Parmesan cheese.
Serve with pita chips or corn chips or chunks of French bread.
Ideas: Use fresh tomatoes in place of canned
Use fresh garlic in place of garlic powder
ENJOY! Happy Fall!