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Roasted Vegetables with Spicy Aïoli Dip

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  • Prep Time 25 min
  • Total Time 50 min
  • Servings 24
  • Save
    369
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    738

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

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

Directions

  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
5%
Sugars
3g
3%
Protein
2g
2%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
0%
0%
Iron
2%
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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