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Roasted Vegetable Side with Red Pepper Aioli
Excellent for buffet tables or as a group appetizer, this assembly of roasted vegetables is accented by a sweet bell pepper aioli.
15 Markon First Crop Crimini Mushrooms
15 Ready-Set-Serve Broccoli Florets
15 Markon First Crop Red Potatoes, blanched with salt 5-7 minutes
2 garlic heads (tops cut off, exposing garlic)
15 Brussels sprouts, blanched with salt 5 minutes, remove
1 cup low-fat mayonnaise
3 Markon First Crop Red Bell Peppers, roasted
1 baguette, 1/4-inch slices, toasted
1/4 cup olive oil
2 Tbsp. Herbs de Provence
Salt and pepper
Combine potatoes, Brussels sprouts, mushrooms, garlic heads, and broccoli. Toss with olive oil, herbs, salt, and pepper.
Roast in 350 degree F oven 15-18 minutes, or until vegetables brown. Dice half of one red pepper; set aside. puree remaining peppers in food processor until smooth. Add mayonnaise; puree to combine. Transfer to a small dish; top with diced peppers.
Arrange vegetables on a platter with aioli in the center. Add baguette rounds. Serve warm.
Fall
Winter
Appetizers
Sides