Grilled Vegetables with Niçoise Aioli
Ingredients
NIÇOISE AÏOLI
Yields 10 portions
Ingredients
Amount
Shallot, small dice
1 Tbsp.
Lemon juice
2 Tbsp.
Capers, chopped
1 Tbsp.
Dijon mustard
1 Tbsp.
Anchovy paste
1 tsp.
Canola Mayonnaise
¼ cup
Greek yogurt
¼ cup
Niçoise olives, chopped
½ cup
MARINADE AND VEGETABLES
Ingredients
Amount
Canola oil
1 cup
Lemon juice
to taste
Garlic, minced
1 Tbsp.
Parsley, thyme, rosemary, finely chopped
1 Tbsp.
Salt
to taste
Black pepper, freshly ground
to taste
Red bell peppers
2 ea.
Yellow bell peppers, sliced
2 ea.
Zucchini
1 lb.
Eggplant
1 lb.
Red potatoes, parcooked, halved
½ lb.
Red onion
1 ea.
Method
- For the Aïoli: In a bowl, combine the shallot, lemon juice, capers, mustard, and anchovy paste. Stir in the mayonnaise, yogurt, and olives. Adjust seasoning with salt and pepper.
- For the Marinade: In a bowl, combine canola oil, lemon juice, garlic, parsley, salt and black pepper. Coat the vegetables evenly with the marinade. Let any excess drain completely away from the vegetables.
- Place the 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 the grilled vegetables with the Niçoise aïoli on the side.
Note: Vary the vegetables depending on what's in season.