roasted veggies with killer dip
Toss grape tomatoes and asparagus with olive oil, sea salt and black pepper.
Roast ’em at 350°F for about 15 minutes, keeping an eye out.
Slice red onion, toss rings in olive oil and cook on medium-high heat.
Be patient. Carmelizing onions is slow work.
Make dip: Warm goat cheese (I use honey goat cheese, which takes this dip to a whole other level) in oven and lovingly combine with homemade pesto. Arrange veggies around dip, drizzle with balsamic glaze and a few grinds of fresh black pepper. Gobble it up with Mary’s Gone Crackers!
(Thanks to ECHOage co-founder Alison Smith for sharing this deliciousness with me! And, more importantly, for starting ECHOage and reinventing the birthday party!)
