Grilled Vegetables with Garlic Aioli
Grilled Vegetables with Garlic Aioli
Seek out whatever is fresh and in-season at your local farmers’ market, such as summer squash, zucchini, eggplant, scallions, cippolini onions, and tomatoes. Then, take your crudité platter to a whole new level by lightly charring the vegetables.
KEEP SCREEN ON
Yield: 4 SERVINGS
Cook Time: 10 Minutes
Ingredients
Aioli
2 garlic cloves1 large egg yolk
2 teaspoons fresh lemon juice
½ teaspoon Dijon mustard
¼ cup extra-virgin olive oil
2 tablespoons vegetable oil
Grilled Vegetables
Assorted vegetables, trimmed or cut into planksOlive oil
Kosher salt
Freshly ground black pepper
Preparation Method
To make aioli
- Smash garlic cloves into a paste using the side of a large, heavy knife.
- Whisk together yolk, lemon juice, and mustard in a small bowl. Combine oils. In small increments, add oils to the yolk mixture. Whisk constantly until all the oil is incorporated and the mixture is emulsified.
- Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in a couple drops of water. Chill, covered, until ready to use.
To grill vegetables
- Set the charbroiler to high heat and allow to preheat for 5 minutes.
- Toss the vegetables with olive oil, salt, and pepper.
- Grill a few pieces at a time, cooking until just charred but still retaining a bite. Serve alongside garlic aioli.