Roasted Vegetables with Spicy Aïoli Dip

Whip up our short-cut aioli with plenty of garlic flavor from bottled dressing and serve with a colorful medley of roasted dippers.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 12

Ingredients

Aïoli Dip

1/2
cup mayonnaise
1/4
cup sour cream
1/4
cup purchased garlic ranch salad dressing
1
large orange bell pepper

Vegetables

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
105mg
105%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
28%;
Vitamin C
60%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Vegetable; 2 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.