Roasted Vegetables With Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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ROASTED VEGETABLES WITH DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Davis Estate in Grand Prairie, Texas in 1987. Ingredients:
1/2 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons salsa |
1 garlic clove minced |
12 fresh mushrooms |
1 medium sweet red pepper cut into 1-1/2” pieces |
1 medium green pepper cut into 1-1/2” pieces |
1 medium red onion cut into wedges |
1 medium yellow summer squash cut into 1-1/2” pieces |
1 tablespoon olive oil |
Directions:
1. Combine the first four ingredients in a small bowl then refrigerate 30 minutes or overnight.
2. Toss vegetables with oil then place in a single layer in an ungreased jelly roll pan.
3. Bake uncovered at 450 for 10 minutes then serve with dip.
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