Roasted Vegetables With Garlic Aioli
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
2
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
-
to make aioli
- 2 egg yolks
- 1 teaspoon crushed garlic
- 1 tablespoon lemon juice
- 1 cup olive oil
- salt & freshly ground black pepper
directions
- Place vegetables in a large roasting pan and mix through oil and garlic.
- Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
- Remove from oven and allow to cool down.
- Pile onto serving plates or platter.
- Spoon over Aioli and serve.
- TO MAKE AIOLI
- 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.
- Season to taste.
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RECIPE SUBMITTED BY
Married with four children aged 18, 12 and 4 year old twins.
Am an oversized load pilot.
I love cooking and come from a long line of foodies, cooking is our passion.
My favorite cookbooks would have to be my mums and my Nanas cookery collection i can pour over their handmade books for hours.