Roasted Vegetables with Spicy Aïoli Dip

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

Minutes

Total Time

40

Minutes

Makes

12

servings

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.
Makes 12 servings

Nutrition Information:

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