Ingredients
1
cup mayonnaise or salad dressing
1/2
cup sour cream
1/2
cup garlic ranch dressing
Fresh chives, if desired
4
medium red bell peppers, cut into 1 1/2-inch squares
2
medium red onions, cut into wedges
4
small yellow summer squash, cut into 1-inch-thick slices
1/2
lb fresh green beans, trimmed
24
fresh whole mushrooms
2
tablespoons olive or vegetable oil
2
teaspoons seasoned salt
Preparation
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.
