Vegetable Medley

Potatoes
Carrots
Green beans
Red bell peppers
Asparagus
Olive oil
Butter*
Salt
Tarragon
Curry
Dill

This dish has three layers and three roasting times, but is is easy to prepare and an instant favorite.

First Layer: Peel and chop potatoes and carrots into chunks that are about 1 inch cubes.
Put these in the bottom of a glass dish; drizzle with olive oil, sprinkle with salt and very lightly with tarragon.
Bake at 375 for 25 minutes.

Second Layer: Wash and snip the stems from green beans, chop a large red bell pepper, and layer these over the partially cooked potato/carrot layer. Add a few dots of butter, sprinkle with salt, and just a tiny bit of curry. Return to oven for 15 minutes.

Third Layer: Add asparagus with woody ends removed, a tad more salt and butter and a light sprinkling of dill.
Return to oven for 10 minutes.

The potatoes and carrots will be cooked through, the beans and peppers will be slightly crisp, and the asparagus will be tender.  The seasonings blend perfectly, thanks to the addition of olive oil and butter. Who could ask for more?
*For a dairy free option, use olive oil in place of butter.

A real friend is one who walks in when the rest of the world walks out.
Walter Winchell