Roasted Vegetables

I love this recipe for roasted vegetables.  I usually change up the vegetables to what I like (colored peppers, red onion, grape tomatoes, carrots, zucchini) and toss in some chicken breast (cut in 1 inch pieces), too.  I've never used the lemon zest because usually I'm using bottled lemon juice.  Also, at the very end, I toss in a 8 oz. bag of "Parmasean Blend" shredded cheese. You can just let this melt over the veggies, or broil it over the top.  Then I serve the vegetables with spaghetti and marinara sauce.  My kids mostly eat the spaghetti, I mostly eat the veggies with marinara sauce = everyone is happy.  Find the original recipe HERE.

  

Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.