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Roasted Vegetables with Spicy Aïoli Dip
cup sour cream
cup purchased garlic ranch salad dressing
large orange bell pepper
medium red bell peppers, cut into 1-inch squares
medium red onion, cut into wedges
medium yellow summer squash, cut into 1 1/2-inch-thick slices
lb. fresh whole green beans, trimmed
fresh whole mushrooms
tablespoon olive or vegetable oil
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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