ROASTED VEGETABLES WITH SPICY AïOLI DIP
Blend a Spanish-style dip with prepared dressing and sour cream, then serve alongside perfectly grilled summer vegetables.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
AIOLI WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 4
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.
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED VEGETABLES WITH SPICY AIOLI DIP
Number Of Ingredients 12
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
Nutrition Facts : Nutritional Facts Serves
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