Roasted Vegetables with Tarragon Dip

Ingredients

• 0.5 cup salad dressing 
• 0.5 cup cream sour
• 0.3 cup dijon mustard 
• 2 teaspoons honey 
• 0.5 teaspoon tarragon dried
• 0.1 teaspoon salt 
• 0.5 lb green beans fresh
• 1 medium bell pepper red yellow cut into 1- to 1 1/2-inch pieces
• 2 cups cauliflower florets 
• 1 tablespoon tarragon dried fresh chopped
• 1 tablespoon vegetable oil 
• 0.3 teaspoon lawry's seasoned salt 
• 1 sprigs tarragon 

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
2. In large bowl, mix all vegetable ingredients.
3. Spread evenly in pan.
4. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender.
5. Serve warm with dip.
6. Garnish with tarragon sprigs.