Classic Roasted Vegetables

I served these veggies at the dinner party I had at my house last night too. I have to admit I was surprised by how much I liked them. They truly are very tasty!!

CLASSIC ROASTED VEGETABLES

2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch slices
1 medium yellow squash, trimmed and cut on the diagonal into 1/4 inch slices
1 medium sweet onion cut into wedges
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat the oven to 450 degrees. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray, set aside.
2. Add all ingredients into a large bowl. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets.
3. Bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately or at room temperature.

Veggie Dip

This is one of my favorite recipes lately. It is easy and yet, yummy. I'll never be able to go back to veggie dip from the store.

Be careful it can be addicting.Veggie Dip

1 cup mayo

1 cup sour cream

1 tsp. Bon Appetit

1 tsp. parsley flakes

1 tsp. onion salt

1 tsp. dill weed
(not dill seed, there is a big difference, I found out the hard way)

Mix all the ingredients together and chill for 1 hour
(you have to chill it in order to let the spices absorb in). Enjoy!

Carrots

The recipe that Scott used for the carrots we had at Christmas is really very simple.

Cut up carrots to fill a pyrex dish of your choice. Add butter, honey or brown sugar, and orange zest to taste. Cook covered for 30 minutes at 350 degrees or until done. Cooking time may vary based on the size of your dish.