Recipe - Roasted Vegetable Tikka

One half pound Fresh green beans
1 md Red or yellow bell pepper,
cut into 1 to 1 One half "pieces
2 cup Fresh cauliflowerets
1 tablespoon Olive or vegetable oil
One fourth teaspoon Peppered seasoned salt
1 tablespoon Fresh or One fourth teaspoon dried
tarragon leaves
TARRAGON DIP:
One half cup Mayonnaise or salad dressing
One half cup Sour cream
One fourth cup Dijon mustard
2 teaspoon Honey
One half teaspoon Dried tarragon leaves
Dash of salt
Tarragon sprig, if desired

Heat oen to 450F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking
spray. Prepare Tarragon Dip. Toss remaining ingredients; spread evenly in
pan. Bake 15 to 20 minutes or until vegetables are crisptender. Serve warm
with dip. 8