Roasted Vegetables with Spicy Aïoli Dip

 

1/2

cup mayonnaise

1/4

cup sour cream

1/4

cup purchased garlic ranch salad dressing

1

large orange bell pepper

2

medium red bell peppers, cut into 1-inch squares

1

medium red onion, cut into wedges

2

medium yellow summer squash, cut into 1 1/2-inch-thick slices

1/4

lb. fresh whole green beans, trimmed

12

fresh whole mushrooms

1

tablespoon olive or vegetable oil

• 1 In small bowl, combine all dip ingredients except orange bell pepper; mix well. Refrigerate at least 30 minutes to blend flavors. Cut 1/2 inch from stem end of orange bell pepper; remove seeds and veins. Spoon dip into bell pepper.
• 2 Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil; toss to coat evenly. Arrange vegetables in ungreased 13x9-inch pan.
• 3 Bake at 450°F. for 15 to 20 minutes or until crisp-tender. Serve warm vegetables with dip, or refrigerate vegetables for at least 8 hours or overnight before serving with cold dip.