Roasted Vegetable Platter with Spicy Dip

Ingredients

Dip:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons taco sauce
2 teaspoons chopped garlic in water

Vegetables:
1 red bell pepper, cut into strips
1 medium red onion, cut into wedges
1 medium zucchini
12 fresh whole mushrooms
1/4 pound whole green beans, trimmed
Okra pods
1 tablespoon olive oil or vegetable oil

Preparation

Drain water from garlic. Discard water. In a small bowl, combine all dip ingredients, mix well. Refrigerate at least 30 minutes to blend flavors.

Heat oven to 450 F. In a large bowl, combine all the vegetables with oil; toss to coat evenly, arrange on baking pan.

Bake at 450 F. for 15 to 20 minutes or until crisp tender. Serve warm with dip.