Roasted Vegetables with Garlic and Jalapeño Dip

ariana winer
This recipe is a delicious dish of roasted vegetables dressed with a garlic and jalapeño dip that takes the boredom out of vegetables and shows a new way to enjoy them. For a vegetarian version of these vegetables, substitute the cream and mayonnaise with jocoque.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 green bell pepper, cut into 1-inch strips
  • 1 yellow bell pepper, cut into 1-inch strips
  • 1 green onion, cut into cubes
  • 1 zucchini, cut horizontally into 1/4 inch strips
  • 1 chayote, peeled, cored, and cut into wedges
  • 2 nopales
  • 1/2 cups Italian dressing, strong
  • 2 Jalapeño chiles, without stem, divided amount
  • 4 cloves garlic, unpeeled
  • 1/4 cups sour cream
  • 1/4 cups mayonnaise
Preparation
15 mins
0 mins
Medium
  • Place the peppers, onion, zucchini, chayote, and nopales in a shallow dish.
  • Blend the dressing and 1 jalapeño until smooth; pour this over the vegetables.
  • Gently stir everything. Let them marinate in the refrigerator for at least 30 minutes.
  • Preheat the grill to medium heat.
  • Remove the vegetables from the marinade and discard it.
  • Place the vegetables on the grill, with the zucchini on the edges.
  • Wrap the remaining garlic and jalapeño in aluminum foil. Place them on the grill as well.
  • Grill the vegetables for 10 minutes or until they are tender but crisp, turning them occasionally.
  • Remove the vegetables and the aluminum foil packet from the grill.
  • Cut the nopales into 1/2 inch thick slices; place them on a large platter. Add the vegetables.
  • Finely chop the garlic and jalapeño; mix them well with the sour cream and mayonnaise.
  • Serve it as a dip with the vegetables.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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