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Roasted Vegetables with Spicy Aïoli Dip
Roasted Vegetables with Spicy Aïoli Dip
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Prep Time:
25 minutes
Total Time:
50 minutes
Create a zesty Spanish dip by mixing dressing and sour cream, perfect for pairing with grilled summer veggies.
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
Instructions:
  • Combine mayonnaise, sour cream, and dressing in a medium bowl until creamy. Chill for at least 30 minutes to enhance flavors. Top with fresh chives before serving.
  • Preheat the oven to 450°F. Coat vegetables evenly with oil and seasoned salt in a large bowl. Place the coated vegetables in a large shallow roasting pan, at least 16x12 inches, without greasing the pan.
  • Bake until vegetables are tender. Refrigerate for at least 8 hours or overnight, then serve cold with dip.

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