Whip up our short-cut aioli with plenty of garlic flavor from bottled dressing and serve with a colorful medley of roasted dippers.
Roasted Vegetables with Spicy Aïoli Dip
- Prep Time 20 min
- Total 40 min
- Ingredients 10
- Servings 12
Ingredients
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil; toss to coat evenly. Arrange vegetables in ungreased 13x9-inch pan.
-
Step3Bake 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.
Nutrition
140
Calories
12g
Total Fat
2g
Protein
6g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 10mg
- 3%
- Sodium
- 105mg
- 4%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 28%
- 28%
- Vitamin C
- 60%
- 60%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable; 2 1/2 Fat;Carbohydrate Choice
1/2
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