Roasted Vegetables with Cream Cheese Yogurt Dip

Even though June hasn't quite brought the heat yet, who says we can't bring some sunshine to our plates? Ready to dive into our much-anticipated summer menu? What's the first dish you'd love to see? Let's heat things up together! Roasted Vegetables with Cream Cheese Yogurt Dip

For the Cream Cheese Yogurt Dip Sauce: 1 cup plain yogurt 3/4 cup cream cheese 1/2 cup sour cream 1/4 cup crumbled feta cheese Salt, pepper 1 tbsp fresh basil

1 clove garlic

For the Roasted Vegetables: 1 pint (10 oz) cherry tomatoes

4-6 mini sweet peppers 3-4 cloves garlic 1/4 cup pitted olives Fresh basil and thyme Salt, pepper 1/3 cup olive oil

Preparing the Cream Cheese Yogurt Dip Sauce: In a medium bowl, add yogurt, sour cream, cream cheese, crumbled feta cheese, minced garlic, chopped fresh basil, salt, and pepper. Mix them all together until combined well. Keep in the refrigerator until ready to use.

Preparing the Roasted Vegetables: Preheat the oven to 425F.

In a medium baking dish or tray, add tomatoes, peppers, garlic cloves, olive oils, fresh herbs, olive oil, salt, and pepper. Toss/mix to combine. Roast them for 20 min until the vegetables are well roasted and softened.

Assembly:

Place the sauce on a serving platter and use the back of a spoon to create waves on top. Top with roasted vegetables, fresh herbs, and red pepper flakes.

Serve with crispy bread.