Roasted vegetables with tarragon dip
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh green beans |
| 1 | medium | Red or yellow bell pepper, cut into 1 to 1 1/2 \"pieces |
| 2 | cups | Fresh cauliflowerets |
| 1 | tablespoon | Olive or vegetable oil |
| ¼ | teaspoon | Peppered seasoned salt |
| 1 | tablespoon | Fresh or 1/4 ts dried tarragon leaves |
| ½ | cup | Mayonnaise or salad dressing |
| ½ | cup | Sour cream |
| ¼ | cup | Dijon mustard |
| 2 | teaspoons | Honey |
| ½ | teaspoon | Dried tarragon leaves |
| Dash of salt | ||
| Tarragon sprig, if desired | ||
Directions
TARRAGON DIP:
Heat oen to 450F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Prepare Tarragon Dip. Toss remaining ingredients; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. 8 Servings.
Tarragon Dip:
Mix all ingredients except tarragon sprig until well blended. Cover and refrigerate until serving time. Garnish with tarragon sprig. Typed in MMFormat by cjhartlin@... Source: Betty Crocker Holiday Appetizers.
Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@...> on Dec 22, 1998
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