Grilled and Chilled Vegetables with Garlic Aioli - Fresh from the Garden

You can use any vegetables you like for this recipe, I just find that this variation on a veggie tray is a nice swap from raw vegetables.

Zucchini

Yellow Squash

Red Onion

Portobello Mushrooms

Carrots

Asparagus

Cut all vegetables on the bias, into thick slices.  Toss with olive oil, salt, and fresh cracked pepper.

Grill until just tender, or al dente. They will continue to cook a bit after you remove them from the grill so keep that in mind.

Let cool and serve with Garlic Aioli

Garlic Aioli (makes about 1 cup)

1 cup olive oil

3-4 cloves garlic, pressed/minced

Juice from half a lemon

½ tsp salt

2 egg yolks

Whisk egg yolks with lemon juice, salt, and garlic. Starting drop by drop add in olive oil while continuing to whisk. When aioli is emulsified, continue the olive oil in a thin stream, all the while whisking. Do this until the olive oil is completely blended into the egg mixture.

Enjoy!