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Roasted Vegetables with Spicy Aioli Dip

Serves: 8

Print this Recipe

Prep Time: 20 minutes (ready in 40 minutes) - Yield: 3/4 cup dip; 8 servings


   AIOLI DIP
   1/2 cup mayonnaise
   1/4 cup sour cream
   2 tablespoons taco sauce
   2 tablespoons chopped garlic in water (from 4.5 ounce jar)
   VEGETABLES
   1 medium red bell pepper, cut in 1 1/2 inch squares
   1 medium red onion, cut into wedges
   1 medium yellow summer squash, cut into 1 1/2 inch slices
   12 fresh whole mushrooms
   1/4 pound fresh whole green beans, trimmed
   1 tablespoon olive oil or vegetable oil

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


Roasted Vegetables with Spicy Aioli Dip comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







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