Roasted Vegetables With Spicy Aioli Dip Recipes

AIOLI WITH ROASTED VEGETABLES

Steps:

• Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
• Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
• Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

ROASTED VEGETABLES WITH SPICY AïOLI DIP

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.

AIOLI WITH ROASTED VEGETABLES

Steps:

• Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
• Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
• Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
• Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
• Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
• Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
• Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

ROASTED VEGETABLES WITH GARLIC AIOLI

Steps:

• Place vegetables in a large roasting pan and mix through oil and garlic.
• Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
• Remove from oven and allow to cool down.
• Pile onto serving plates or platter.
• Spoon over Aioli and serve.
• TO MAKE AIOLI
• Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
• Season to taste.

ROASTED VEGETABLES WITH DIP

Steps:

• In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

ROASTED VEGETABLES WITH SPICY AIOLI DIP

Steps:

• 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