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Prep 25min
Total50min
Servings24
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Ingredients
Aioli Dip
1
cup mayonnaise or salad dressing
1/2
cup sour cream
1/2
cup garlic ranch dressing
Fresh chives, if desired
Vegetables
4
medium red bell peppers, cut into 1 1/2-inch squares
2
medium red onions, cut into wedges
4
small yellow summer squash, cut into 1-inch-thick slices
1/2
lb fresh green beans, trimmed
24
fresh whole mushrooms
2
tablespoons olive or vegetable oil
2
teaspoons seasoned salt
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Steps
1
In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
2
Meanwhile, heat oven to 450°F. In large bowl, toss vegetables with oil and seasoned salt to coat evenly. Arrange vegetables in ungreased large shallow roasting pan, at least 16x12 inches.
3
Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.
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Vegetables can be served warm with the dip. Arrange on a large platter with the container of dip in the center.
Aïoli is traditionally a garlic sauce. Our version uses garlic ranch dressing for an easy shortcut.
Grilling Directions: Heat gas or charcoal grill. In large bowl, toss vegetables with oil and seasoned salt to coat evenly. Place vegetables, cut side down, on gas grill over medium-low heat or charcoal grill over medium-high coals. Cover grill. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing with additional oil to keep surfaces moist. (Cooking time will vary according to size of vegetables.)
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