Vegetable Caviar Recipes

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

CAVIAR DIP WITH ROOT-VEGETABLE CHIPS

Steps:

• Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
• Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.

ROASTED VEGETABLE CAVIAR WITH TOASTED PITA CHIPS

Steps:

• Place tomatoes, sweet pepper, onion, summer squash or zucchini, carrot, and garlic in a 13x9x2-inch baking pan. Drizzle olive oil over vegetables; stir to coat. Roast, uncovered, in a 425 degree F oven for 30 minutes, stirring once, or until vegetables are tender. Remove from oven; let cool.
• Transfer vegetable mixture to a food processor bowl. Cover and process with several on/off turns until coarsely chopped. Stir in vinegar, salt, and hot pepper sauce. Serve with Toasted Pita Chips. Makes about 2 cups dip (32, 1-tablespoon servings). Toasted Pita Chips
• Split 3 pita bread rounds in half horizontally. Melt margarine or butter; lightly brush the split side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Arrange in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 15 minutes or until crisp; let cool. Makes 36. Up to 1 week ahead, prepare Toasted Pita Chips. Store in an airtight container at room temperature up to 1 week.

VEGETABLE CAVIAR

Steps:

• 1. Saute' eggplant, squash, onion and tomato in a oil until soft. Stirring constantly. Add remaining ingredients.
• 2. Put through a sieve, or into a blender, or served as is. good hot or cold.
• 3. Makes 4 cups.

VEGETARIAN CAVIAR

Steps:

• Bring large pot of water to boil. Add tomatoes and blanch for 45 seconds. Remove with slotted spoon.
• Peel then chop the tomatoes, reserve in large bowl.
• Heal olive oil in large skillet over medium-high. Add zucchini, pepper, and onion; saute for 5 minutes. Drain off excess liquid. Add parsley and chopped herbs.
• Stir in Worcestershire sauce, lemon juice, and zest.
• Mix with chopped tomatoes. Refrigerate overnight.