Options:

Include nutrition information?

Roasted Vegetables with a Lemon Yogurt Dipping Sauce

Created by Kchurchill5 on October 1, 2012

Vegetables - (these are my favorite, but use yours):
4 to 8 cups roasted vegetables (peppers, cauliflower, broccoli, beans, asparagus, cherry tomatoes, baby artichoke hearts, mushrooms, squash, eggplant, and potatoes)
2 to 3 tablespoons olive oil
1 to 2 teaspoons Italian seasoning
1 to 2 teaspoons salt
1 teaspoon pepper
Garnish: fresh basil and lemon wedges

Step 1: Dip ... Add everything to a small container and mix to combine. Let it rest in the refrigerator 1-2 hours before serving.
Step 2: Vegetables ... Choose your favorites. And, all vegetables should be cut to bite or dipping size - something you dip and enjoy in a single bite.
Step 3: Roasted Vegetables ... One very important note - is that all the vegetables will cook at different times. So, I add them in groups on my baking pan; so, as they are done, I can remove them from the oven.
Step 4: Add each vegetable 1 at a time to a bowl and drizzle with a little olive oil, Italian seasoning, salt and pepper, and toss well. Then add to a baking sheet lined with parchment paper or foil (for easy clean up).
Step 5: Bake ... Add the pan to a 400 degree preheated oven on the middle shelf. Obviously thin asparagus is not going to take as long as artichoke hearts or potatoes; so, this is the reason for grouping them on the tray. Make sure they are spread out evenly so they cook evenly. You want the vegetables lightly roasted, slightly tender but still firm. Then, add to a serving platter if you are serving them immediately - or, cool and then add to a ziploc bag if you are serving them later.
Step 6: Serve ... As I mentioned, these roasted vegetables do NOT need to be served hot or even warm; room temp or chilled is fine. Add to a serving platter, garnish with lemon slices and fresh basil. Add the dip to the center, and ENJOY!