Serves: 8
Total Calories: 242
1. In small bowl, combine all dip ingredients mix well. Refrigerate at least 30 minutes to blend flavors.
2. Meanwhile, heat oven to 450°F. In large bowl, combine all vegetables with oil toss to coat evenly. Arrange vegetables in ungreased 15x10x1-inch baking pan.
3. Bake at 450°F. for 15 to 20 minutes or until crisp-tender. Serve warm vegetables with dip.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 160 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 110 mg 5% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 2 g * Vitamin A: 15% * Vitamin C: 35% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 3 Fat
This Roasted Vegetables with Spicy Aioli Dip recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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