Baked Veggie Dippers

Name: Baked Veggie Dippers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil, plus more, to taste, for brushing; 3 cups frozen mixed vegetables, such as corn, carrots, peas, and green beans; 1 (15-ounce) can chickpeas, drained and rinsed; 1 teaspoon garlic powder; 1 teaspoon smoked paprika, plus more, to taste, for garnish; 1 teaspoon oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 cup whole wheat flour; sriracha dill sauce or dill sauce, optional, to taste, for serving

Vegetarian Oven Gastro-Pub

Time: 30 minutes

Yield: 4 servings

About

Baked Veggie Dippers walk the line between a veggie dish and a delicious, party-favorite snack so easily, it'll amaze you. It's like watching someone work a crowd, there's simply nothing more impressive to watch (or, in this case, taste). A bunch of tender veggies are baked into golden-brown and crunchy treats, ready for a quick plunge in a tangy, herbaceous sauce before starting their headline tour for your tastebuds! Quick and easy, these Baked Veggie Dippers will make you rethink setting out an ordinary veggie plate at your next shindig!

Ingredients

2 tablespoons olive oil, plus more, to taste, for brushing
3 cups frozen mixed vegetables, such as corn, carrots, peas, and green beans
1 (15-ounce) can chickpeas, drained and rinsed
1 teaspoon garlic powder
1 teaspoon smoked paprika, plus more, to taste, for garnish
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup whole wheat flour
sriracha dill sauce or dill sauce, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line two baking sheets with parchment paper.

Step 3 -In a large skillet, heat the olive oil over medium heat.

Step 4 -Sauté the mixed vegetables, the chickpeas, the garlic powder, the smoked paprika, the oregano, the kosher salt, and the black pepper until the mixture is warmed through and evenly coated in the spices, about 3-5 minutes.

Step 5 -Add the vegetable mixture and the flour to a food processor and pulse until a chunky but sticky paste forms, about 20-25 pulses.

Step 6 -Gently form the veggie dough into about 40-46 balls using a 2-teaspoon cookie scoop or two spoons; do not roll the balls with your hands as this will cause them to become too dense. Place the balls on the prepared baking sheet.

Step 7 -Use a pastry brush to brush the outsides of the veggie balls with the extra olive oil.

Step 8 -Bake the veggie dippers, rotating at the halfway mark, until lightly browned, about 15 minutes

Step 9 -Allow the dippers to cool for at least 5 minutes.

Step 10 -Serve the dippers drizzled with the sriracha dill sauce and sprinkled with the extra paprika.

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