Barbecued Vegetables with Aioli

4 thin Oriental (lady finger) eggplants
2 zucchinis
2 yellow squash zucchinis
2 red bell peppers
4 medium red-skinned potatoes
coarse salt
freshly ground black pepper
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, crushed
4 green onions, chopped
1 tablespoon chopped fresh thyme
Aioli:
2 egg yolks
1/4 teaspoon salt
2 cloves garlic, crushed
2/3 cup vegetable oil
1/3 cup olive oil
1 tablespoon lemon juice

Thinly slice the eggplants and the zucchinis lengthways. Cut the bell peppers into thick strips; thinly slice the potatoes. Brush the vegetables with some of the oil mixture and barbecue until well browned and tender (about 10 minutes). Drizzle with the remaining oil mixture and serve with salt, pepper and Aioli.

Aioli:
Blend or process the egg yolks, salt and garlic until smooth. Gradually add the oils in a thin stream, with motor running, until the mixture is thick. Transfer to a bowl and stir in the lemon juice.



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