SUNDAY MAY 30, 2021 l ARTSCAPE WYCHWOOD BARNS l 601 CHRISTIE STREET, TORONTO

roasted veggies with killer dip

roasted veggies with killer dip

Toss grape tomatoes and asparagus with olive oil, sea salt and pepper. Roast 'em.

Toss grape tomatoes and asparagus with olive oil, sea salt and black pepper.

 

Roast 'em.

Roast ’em at 350°F for about 15 minutes, keeping an eye out.

 

Slice red onion, toss it in olive oil and

Slice red onion, toss rings in olive oil and cook on medium-high heat.

 

Carmelize it. Be patient.

Be patient. Carmelizing onions is slow work.

 

Make dip: Warm goat cheese in oven, then combine with pesto. Arrange veggies around dip, drizzle with balsamic glaze and

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!)

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