An assortment of grilled vegetables served up with nicoise “aioli.”
Grilled Seasonal Vegetables with Nicoise “Aioli”
Servings
10 Servings
Ingredients
- 1 tablespoon diced shallot
- 2 tablespoons lemon juice
- 1 tablespoon chopped capers
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 1/4 cup canola mayonnaise
- 1/4 cup Greek yogurt
- 1/2 cup Niçoise olives chopped
- 1 cup canola oil
- Lemon juice to taste
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped parsley thyme, rosemary
- Salt to taste
- Black pepper freshly ground, to taste
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 1 pound zucchini sliced
- 1 pound eggplant sliced
- 1/2 pound red potatoes parcooked, halved
- 1 red onion sliced
Instructions
- Aioli:
- In a bowl, combine the shallot, lemon juice, capers, mustard, and anchovy paste.
- Stir in mayonnaise, yogurt, and olives. Adjust seasoning with salt and pepper.
- Marinade:
- In a bowl, combine canola oil, lemon juice, garlic, parsley, salt and black pepper.
- Vegetables:
- Coat vegetables evenly with the marinade. Let any excess drain completely away from the vegetables.
- Place vegetables on a hot grill. Cook on both sides (the time will vary depending upon the type of vegetable and the thickness of the cut), rotating once to create crosshatch marks, if desired.
- Turn the vegetables and complete the cooking on the second side.
- Serve grilled vegetables with the Niçoise “aioli” on the side.
- Source: canolainfo.org
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