Roasted Vegetables with Spicy Aïoli Dip

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  • 20 min prep time
  • 40 min total time
  • 10 ingredients
  • 12 servings

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

Directions

  1. 1 In 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.
  2. 2 Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil; toss to coat evenly. Arrange vegetables in ungreased 13x9-inch pan.
  3. 3 Bake 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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