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  • 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

    1. 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.
    2. 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.
    3. 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.
    4. Turn the vegetables and complete the cooking on the second side.
    5. Serve the grilled vegetables with the Niçoise aïoli on the side.
     Note: Vary the vegetables depending on what's in season.