Roasted Vegetables with Spicy Aïoli Dip

Whip up our short-cut aioli with plenty of garlic flavor from bottled dressing and serve with a colorful medley of roasted dippers.

  • prep time 20 min
  • total time 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
  • 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    140
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    105mg
    105%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    28%;
    Vitamin C
    60%;
    Calcium
    2%;
    Iron
    2%;
    Exchanges:
    1 Vegetable; 2 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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