Roasted Vegetables with Spicy Aïoli Dip

By courtneyj87

Ingredients

• Aioli Dip:
• 1 cup mayonnaise or salad dressing
• 1/2 cup sour cream
• 1/2 cup garlic ranch dressing
• Fresh chives, if desired
• Vegetables:
• 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

Details

Servings 1
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.

2 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.

3 Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.