Blend a Spanish-style dip with prepared dressing and sour cream, then serve alongside perfectly grilled summer vegetables.
Roasted Vegetables with Spicy Aïoli Dip
- Prep Time 25 min
- Total 50 min
- Servings 24
- Ingredients 11
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
Instructions
-
Step1In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
-
Step2Meanwhile, 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.
-
Step3Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.
Nutrition
130
Calories
12g
Total Fat
2g
Protein
5g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2 1/2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 210mg
- 9%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 3g
- Protein
- 2g
% 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
1/2Recipe Tips
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