Here, we present a healthy and tasty idea to recycle leftover food, based on the advice of food blogger Christine Shahin.
This is a unique way to create a delightful dip and make use of leftovers.
Whenever I host a barbecue (even if it's just for two people), I always grill a large plate of assorted vegetables such as zucchini, eggplants, onions, different colored peppers, asparagus, or any other vegetable you prefer to grill. The vegetables are usually chopped and mixed with a bit of olive oil and vegetable seasoning before grilling.
Invariably, I find myself with leftover grilled vegetables that are sometimes not as appealing the following day! So, I decided to repurpose these perfectly good grilled vegetables. I pureed them in a mini food processor, combined them with some ready-made Tahini sauce that I had in the fridge and voila!
The result is a delicious dip that can be served with toasted pita triangles.
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