Grilled Vegetables with Aioli Recipe

Ingredients

Serve 4

Aioli:

• 2 egg yolks

• 2 cloves garlic, finely chopped                  

• 1 cup/250 ml extra-virgin olive oil

• freshly ground pepper to taste

• 1 tbsp fresh lemon juice

Grilled Vegetables:

• 2 red and yellow bell peppers

• 4 eggplants/aubergines

• 4 firm-ripe tomatoes

• 4 onions

• 4 tbsp extra-virgin olive oil

• 2 tbsp finely chopped parsley

• 1 clove garlic, lightly crushed but whole

• freshly ground pepper to taste

Method:

1. Aioli: Beat the egg yolks with the garlic in a medium bowl. Use a balloon whisk to gradually beat in the oil until the mixture is smooth and thick like mayonnaise.

2. Season with pepper and add the lemon juice. Refrigerate until ready to use.

3. Grilled Vegetables: Wash, but do not peel the vegetables. Arrange them on a grill pan in batches and grill for until tender. Let cool slightly.

4. Peel and chop the vegetables and transfer them to a serving plate.

5. Beat the oil, parsley, garlic, and pepper in a small bowl. Pour over the vegetables and serve with the aioli as a dipping sauce.