Roasted Vegetables With Garlic Aioli |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 2 |
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wonderful as a Main dish, or as a side dish Ingredients:
1 eggplant, cut into strips |
2 carrots, peeled and cut into strips |
1 red capsicum, deseeded and cut tinto strips |
150 g green beans |
2 potatoes, peeled and thinly sliced |
3 tablespoons olive oil |
4 garlic cloves, peeled and left whole |
2 egg yolks |
1 teaspoon crushed garlic |
1 tablespoon lemon juice |
1 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. Place vegetables in a large roasting pan and mix through oil and garlic.
2. Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
3. Remove from oven and allow to cool down.
4. Pile onto serving plates or platter.
5. Spoon over Aioli and serve.
6. TO MAKE AIOLI
7. Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
8. Season to taste.
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