Roasted Vegetables With Dip Recipes

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
• In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Steps:

• Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

Steps:

• In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.

Steps:

• In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors.
• Meanwhile, heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat.
• Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.

Steps:

• For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
• In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
• Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
• For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

Steps:

• Preheat the oven to 400°F
• Coat a jelly-roll pan or large baking pan with cooking spray.
• Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
• Place on the prepared baking sheet and coat with cooking spray.
• Sprinkle with the garlic, salt, and pepper.
• Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
• Place in a blender or food processor.
• Add the tomato paste and puree until just blended, but with some texture.
• Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.