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

Preparation

15 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.