Roasted Vegetables with Garlic and Jalapeño Dip

Name: Roasted Vegetables with Garlic and Jalapeño Dip
Prep time: 15 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

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

Published: 14-06-2013

Nutritional information

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

Energy

106

kcal

5.3%

Carbohydrate, by difference

6.2

2.07%

Protein

1.1

2.2%

Total lipid (fat)

8.9

13.69%

null

100

null

Provided by

Roasted Vegetables with Garlic and Jalapeño Dip

ariana winer

Roasted Vegetables with Garlic and Jalapeño Dip

Ingredients

Preparation

Nutritional information

Tips

Roasted Vegetables with Garlic and Jalapeño Dip

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter