Easy and Quick Recipes

Ingredients: 1 small eggplant (about 1 lb.) 1 large red onion 1 large red bell pepper, seeded 7 tablespoons olive oil 2 teaspoons red wine vinegar 1 small clove garlic, finely chopped 1/2 teaspoon fresh oregano or 1/4 tsp. dried Salt and pepper 2 teaspoons smoked paprika 1 teaspoon cumin 3 6-inch regular or whole-wheat pitas Fresh oregano for garnish, optional Directions : Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices. Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side. When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped...

Ingredients 1 tablespoon olive oil 2 Vidalia onions (1 pound total), finely chopped Coarse salt and ground pepper 1 cup reduced-fat sour cream 2 ounces reduced-fat bar cream cheese, room temperature 1 1/2 teaspoons white-wine vinegar 1/4 cup finely chopped chives Potato chips, for serving Directions In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.