We were invited to a friends house for a delicious birthday celebration, to which I offered to bring an appetizer. We arrived to discover that the recipient of the dinner wasn’t feeling well and had remained home.
She had insisted we continue the evening without her, so we celebrated her beautiful life with wonderful home cooked dishes and numerous toasts before wrapping in blankets and retiring to the warmth of the outdoor fire and sending her husband home with a plate for her to enjoy once she was feeling better.
OVEN ROASTED VEGETABLES WITH SPICY WHITE DIP
1 cup olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
freshly ground black pepper and salt
2 zucchini, trimmed and quartered lengthwise
2 yellow squash, trimmed and quartered lengthwise
8 ounces green beans, trimmed
8 ounces asparagus, trimmed
1 red bell pepper, stem and seeds removed, sliced lengthwise
Heat oven to 375F. In a small bowl, combine oil, garlic, rosemary and thyme, season to taste with pepper and salt. Combine all vegetables in a large bowl and add olive oil mixture. Stir to coat vegetables evenly. Place vegetables on a rimmed baking pan, roast for 15 to 20 minutes or until tender. Serve warm or at room temperature with Spicy White Dip.
SPICY WHITE DIP
1 1/2 cups sour cream
2/3 cup mayonnaise
1/2 cup chopped green onions
3 tablespoons plus 1 teaspoon capers, drained
4 teaspoons fresh tarragon, coarsely chopped
2 teaspoons fresh dill, coarsely chopped
2 teaspoons fresh thyme leaves
2 teaspoons sugar
1 teaspoon garlic salt
1 1/2 teaspoons freshly ground black pepper
In the bowl of a food processor, combine all ingredients and pulse for 1 minute. Serve with Oven Roasted Vegetables.
Recipe adapted from Celebrations From the Heart, Sister Schubert Barnes & Betty Sims, 2014