Roasted Veggie Sticks

I wanted to do something fun with roasted vegetables and dip for Meatless Monday.  I started thinking about how much fun it is to dip veggie sticks into dip...then I came up with this recipe.  It was very easy to make and tasted great.  This could be used as a main dish, side dish, or as an appetizer.  I chose the seasonings for the vegetables because they were the same seasonings found in the parmesan peppercorn ranch dressing I was using for the dip.  I also made a second dip using some green goddess dressing mix and sour cream that I had on hand.  Both dips were fun and went well with the vegetables.

Roasted Veggie Sticks

1 8oz package baby bella mushrooms
1 pound fingerling potatoes cut in half (you can also use red potatoes and quarter them)
4 carrots, cut into sticks
1 zucchini, cut into sticks (similar to pickle spears)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon dill weed
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1) Preheat oven to 425.  Line a baking sheet with parchment paper or silicone baking mat (optional, but makes cleanup easier)
2) Mix the olive oil, salt, parsley, dill weed, black pepper, paprika, garlic powder, and onion powder in a small bowl.
3) Place the potatoes and mushrooms on the baking sheet and toss with half of the olive oil mixture.
4) Bake for 20 minutes.
5) Turn the potatoes and mushrooms. Add the carrots, zucchini, and remaining olive oil mixture.
6) Bake for 15 - 20 minutes, until carrots are warm, but still a little crunchy.
7) Serve with your favorite dipping sauces.  I recommend parmesan peppercorn ranch dressing.