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Roasted Veg. w/ Parsley Aioli

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.

Ingredients

  • 1 egg—most people just use the yolk; however, I use the whole egg when I make it at home and have never had a problem
  • Oil—a mixture is nice, all olive oil can be overpowering
  • Lemon juice
  • Garlic, minced
  • Parsley, minced (or whatever herb, basil is great!)
  • 1-2 tsp mustard (optional)
  • Salt and pepper to taste
  • Roasted Vegetables—out of the veggies you have in your box this week, the following are great roasted and dipped into aioli!
  • Carrots, Beets, Peppers, Potatoes, Zucchini

Instructions

  1. 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.

  2. Manual: https://food52.com/blog/8097-how-to-make-mayonnaise-or-aioli-without-a-recipe 

  3. 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.

  4. 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.