Roasted Vegetables with Spicy Aïoli Dip

Name: Roasted Vegetables with Spicy Aïoli Dip
Prep time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup purchased garlic ranch salad dressing; 1 large orange bell pepper; 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

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Prep 20 min
Total 40 min
Ingredients 10
Servings 12

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

By Pillsbury Kitchens

Updated Nov 2, 2009

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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

Steps

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

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

*Percent Daily Values are based on a 2,000 calorie diet.