This is my new favorite summer treat! At the end of the day, it’s so easy to just roast up vegetables whole, make an aioli in a quart mason jar with an immersion blender, slice up my roasted veg on a platter, dip and consume. Aioli is just mayo with a fancy name, don’t let it intimidate you. At home, I make a fire in a hole in the ground in the back yard, throw my veggies on a grate whole over the coals, and turn them as they cook until they’re done. So, whether you’re using a grill, an oven, or a hole in the ground, you can’t mess this one up! It’ll be delicious no matter what.
There are lots of ways to make aioli, but the basic thing that you need to do is emulsify eggs and oil together. The following link is a great walk through to make aioli by hand, however I always use an emulsion blender at home and it turns out great.
Electric: Crack an egg into a quart sized mason jar, add in salt, pepper, mustard, garlic, and lemon juice. Start pouring in oil slowly as you blend. Your aioli should start to thicken after you get a significant amount of oil in there, so don’t worry if it stays thin at first. Add your parsley in once you’ve added all your oil, adding a bit more oil to blend it in thoroughly if needed. I don’t measure the oil, but rather stop when the consistency and flavor seems right.
Roast your vegetables whichever way you like to roast vegetables. I like roasting whole in a hole. But you could roast them sliced in the oven and they’d be just great.