Roasted Vegetables with Spicy Aïoli Dip

Roasted Vegetables with Spicy Aïoli Dip

Blend a Spanish-style dip with prepared dressing and sour cream, then serve alongside perfectly grilled summer vegetables.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

24

servings

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
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 210mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.