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Recipe of Roasted Vegetables with Garlic Dip and Jalapeño
Recipe

Roasted Vegetables with Garlic Dip and Jalapeño

15 mins
Half
100
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This recipe is a delicious dish of roasted vegetables seasoned with a garlic and jalapeño dip which takes away the boredom of vegetables and shows a new way to enjoy them.
Learn more about ariana winer

Ingredients

8 portions
  • 1 green bell pepper, cut into 1 inch strips
  • 1 yellow bell pepper, cut into 1 inch strips
  • 1 cambray onion, cut in pictures
  • 1 zucchini, cut horizontally into 1/4 in. strips
  • 1 chayote squash, peeled, without center and cut into wedges
  • 2 nopales
  • 1/2 cups Italian dressing, strong
  • 2 jalapeno Peppers, no box, divided amount
  • 4 cloves garlic, unpeeled
  • 1/4 cups sour cream
  • 1/4 cups mayonnaise

Preparation

Place the peppers, onion, zucchini, chayote and nopales in a shallow dish.
Blend the dressing and 1 jalapeño until it is homogeneous; pour this over the vegetables.
Stir everything carefully. Put them to marinate in the refrigerator at least 30 min.
Heat the grill over medium heat.
Remove the vegetables from the marinade and discard.
Place the vegetables on the grill, with the zucchini on the edges.
Wrap garlic and remaining jalapeño in foil. Put them also on the grill.
Grill the vegetables 10 min. or until they are tender but crispy, turning them from time to time.
Remove the vegetables and the foil package from the grill.
Cut nopales into slices 1/2 inch thick; put them on a large platon. Add the vegetables.
Finely chop garlic and jalapeño; Mix well with the sour cream and mayonnaise.
Serve it as 'dip' with the vegetables.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Magda Barrientos
19/04/2019 10:34:14
Muy bien
Raymundo Torres
15/04/2017 11:50:39
Muy buena y rápida

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