With roasted vegetables and creamy cucumber dill tzatziki dip, this Savory Veggie Waffle will be a hit at your next brunch.

Prep Time:  5 minutes   |    Cook Time:  10 minutes   |    Total Time:  15 minutes   |    Number of Servings:  8

Ingredients:

• Carlini  Canola Cooking Spray
• 1 pound asparagus, roasted
• 1 small red onion, roasted
• 1 red pepper, roasted
• 2 teaspoons garlic, minced
• 4 ounces  Emporium Selection  Feta Cheese Crumbles
• 1  Goldhen  Large Egg
• 1/2 cup  Park Street Deli  Red Pepper Hummus
• 2 cups  Baker's Corner  Almond Flour, sifted
• 2 1/2 teaspoons  Baker's Corner  Baking Powder
• 1/4 teaspoon ground  Stonemill  Sea Salt Grinder
• 1/4 teaspoon ground  Stonemill  Peppercorn Grinder
• 10 ounces  Park Street Deli  Cucumber Dill Tzatziki Dip

Directions:                                  

1. Prepare waffle iron with cooking spray and heat to desired temperature according to manufacturer's directions.
2. In a food processor, pulse together roasted vegetables, to a medium-fine chop.
3. In a large bowl, combine roasted vegetables, garlic, feta cheese, egg, hummus, almond flour, baking powder, salt and pepper.
4. Scoop 1/2 cup of mixture and place in waffle iron. Gently pat down to evenly distribute. Bake according to waffle settings.
5. Serve with cucumber dill tzatziki dip.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen