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Roasted Vegetables with Spicy Aïoli Dip

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Pillsbury Kitchens
Updated Nov 2, 2009
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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.

Roasted Vegetables with Spicy Aïoli Dip

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 10
  • Servings 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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.
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