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Roasted Vegetables with Spicy Aïoli Dip

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Betty Crocker Kitchens
Updated Feb 24, 2010
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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
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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

Instructions

  • Step 
    1
    In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
  • Step 
    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.
  • Step 
    3
    Bake 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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