Aioli with roasted vegetables
Cooking time60 minutes
Put a speedy and easy Mediterranean dish on the table. Make your own aioli and serve with roasted vegetables such as parsnip, carrot, cauliflower and Looye Honeytomatoes!
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PREPARATION
Divide the broccoli and cauliflower into florets
Peel the beetroot and divide into quarters.
Peel the carrots and parsnip, cut them into quarters lengthwise and then again in half to create long sticks, 1 cm (½ in.) thick.
Squeeze the lemon.
Peel and roughly chop the garlic.
METHOD VEGETABLES
Pre-heat the oven to 180°C.
Put the broccoli and cauliflower together on a large rimmed baking tray or pan, put the yellow and winter carrot and parsnip sticks on a separate baking tray/pan and the pieces of beetroot and purple carrot stems on a third tray/pan.
Mix all vegetables with olive oil, salt and pepper until well covered. Roast the broccoli and cauliflower for 15 to 20 minutes, the yellow and winter carrots and parsnips for 20 to 30 minutes, and the beetroot and purple carrot for 30 to 40 minutes. Turn the vegetables every now and then during roasting. Remove the vegetables from the oven when they are done, allow them to cool a little and sprinkle with the white balsamic vinegar or sushi vinegar.
Finally, set the oven to maximum grill mode and roast the Looye Honeytomatoes for 3 to 5 minutes
METHOD AIOLI
Combine the garlic, juice of ½ lemon and salt in a blender or food processor and blend for a minute or two. Add the egg yolk and blend until everything is mixed.
While the blender is running, slowly add the olive oil in a thin, steady stream. Season to taste and add more salt and lemon juice if necessary.
TO SERVE
Arrange the roasted vegetables on a dish with the Honeytomatoes® on top. Serve with the aioli in a separate bowl.