Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Seek out whatever is fresh and in-season at your local farmers’ market, such as summer squash, zucchini, eggplant, scallions, cippolini onions, and tomatoes. Then, take your crudité platter to a whole new level by lightly charring the vegetables.

KEEP SCREEN ON

Yield: 4 SERVINGS

Cook Time: 10 Minutes

Ingredients
Aioli
2 garlic cloves

1 large egg yolk

2 teaspoons fresh lemon juice

½ teaspoon Dijon mustard

¼ cup extra-virgin olive oil

2 tablespoons vegetable oil

Grilled Vegetables
Assorted vegetables, trimmed or cut into planks

Olive oil

Kosher salt

Freshly ground black pepper

RATE THIS RECIPE

Based on 4 ratings

Preparation Method

To make aioli

  1. Smash garlic cloves into a paste using the side of a large, heavy knife.
  2. Whisk together yolk, lemon juice, and mustard in a small bowl. Combine oils. In small increments, add oils to the yolk mixture. Whisk constantly until all the oil is incorporated and the mixture is emulsified.
  3. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in a couple drops of water. Chill, covered, until ready to use.

To grill vegetables

  1. Set the charbroiler to high heat and allow to preheat for 5 minutes.
  2. Toss the vegetables with olive oil, salt, and pepper.
  3. Grill a few pieces at a time, cooking until just charred but still retaining a bite. Serve alongside garlic aioli.

; ; ;