Roasted Spring Veggies And Dip Food

ROASTED SPRING VEGETABLES

Steps:

• Preheat the oven to 400F.
• In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
• Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
• Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP

Steps:

• For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
• For the roasted veggies: Preheat the oven to 475 degrees F.
• Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
• Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
• Serve the roasted veggies cold with the herbed yogurt dip.

SPRING VEGETABLE AND GOAT CHEESE DIP

Steps:

• Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
• Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
• Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

HERB DIP WITH SPRING VEGETABLES

Steps:

• Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.

ROASTED SPRING VEGGIES AND 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SPRING VEGETABLE AND GOAT CHEESE DIP

Steps:

• Preheat the oven to 450 degrees.
• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 minutes. Drain and let it cool.
• Melt 2 tbsp butter in a medium saucepan over medium heat. Add the leeks and cook, stirring often, until soft, about 10 minutes. Whisk in the flour, then whisk in the milk. Brink to a simmer, whisking constantly. Cook until thickened; remove from the heat and add the cheddar cheese. Whisk until the cheese is melted and the mixture is smooth. Add salt and pepper to taste.
• Fold in the asparagus (reserve the tips), artichoke hearts, peas, chives, mint, parsley, grated lemon zest, and 2 oz crumbled fresh goat cheese.
• Transfer the mixture to a 4-5 cup baking dish; arrange the asparagus tips on top, and dot with another 2 oz crumbled goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let it rest for 5 minutes before serving.

ROASTED VEGGIE DIP

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.

ROASTED SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.