ROASTED VEGETABLES WITH SPICY AïOLI DIP

Roasted Vegetables with Spicy Aïoli Dip image

Blend a Spanish-style dip with prepared dressing and sour cream, then serve alongside perfectly grilled summer vegetables.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 24

Number Of Ingredients 11

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Ingredients

1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 cup garlic ranch dressing
Fresh chives, if desired
4 medium red bell peppers, cut into 1 1/2-inch squares
2 medium red onions, cut into wedges
4 small yellow summer squash, cut into 1-inch-thick slices
1/2 lb fresh green beans, trimmed
24 fresh whole mushrooms
2 tablespoons olive or vegetable oil
2 teaspoons seasoned salt

Steps:

In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
Meanwhile, heat oven to 450°F. In large bowl, toss vegetables with oil and seasoned salt to coat evenly. Arrange vegetables in ungreased large shallow roasting pan, at least 16x12 inches.
Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.

Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g