Aioli With Roasted Vegetables Recipe (2024)

It's a great recipe - I actually used about 5 cloves of garlic the second time because when we used 3 the first time, we didn't taste it at all. I would recommend cheaper olive oil - if it's too fragrant of the olive oil, it just tastes like olive oil later. It worked out much better/tastier when we used more garlic and cheaper olive oil.

For vegans or those with compromised immune systems who can't have raw egg, try a vegan mayo with lemon juice, garlic and olive oil plus a vegan milk, like soy milk. Lots of easy recipes online, like this one:https://simpleveganblog.com/vegan-mayonnaise/You could add a tiny pinch of turmeric for color (or use saffron, mmm, just soak it first in the vegan milk) and maybe some finely chopped chives.

This recipe is the bomb! I have made this many times, and it is always a hit! I have changed up the vegetables, according to what's in season, used less garlic if I think my guests won't like garlic breath, or gone full strength. I recommend using an immersion blender if you have one! Put all the ingredients in the bottom of a cup, except oil, let sit for a few minutes, then add oil on top. Put blender down to the bottom, turn on,then slowly raise up to the top. Aioli is done!

Loved this! Made it for a book club party and it went fast. Like another, I used 5 garlic cloves for the aioli. Three just didn't sound like enough. Aoili is all about the garlic! I roasted for the maximum listed times but will cut that back next time. The veggies were terrifically caramelized, but probably didn't need the extra 10 minutes.

I have made aioli for decades, dipping the eggs for a minute in boiling water as suggested, always with more cloves than this. If the garlic seems bitter, Patricia Wells suggests removing the green 'germ,' also a good idea. Then, pounding the garlic to a paste with salt in a mortar quickly softens & suffuses the mayo smoothly. A little saffron with cayenne or spicy paprika makes a rouille for a change. All good!

When using garlic raw it’s a good idea to cut each clove in half and remove and discard the green germ. Lessens the bitterness.

Pasteurized eggs are really the way to go here, but if you have a compromised immune system, we recommend finding a different dish altogether. Melissa likes this garlicky white bean dip from Martha Rose Shulman: http://cooking.nytimes.com/recipes/1014174-white-bean-pate

Perhaps silly questions: Do you serve these vegg warm or cold? And as an appetizer, some of the items (roasted squash, scallions, radicchio) seem unwieldy. Presentation suggestions?

Salmonella isn't only found on the outside of the egg, I'm afraid: http://www.cdc.gov/features/salmonellaineggs/

Made this for a dinner party with a loin roast. Deeelish! Can roast the veggies 2-3 days in advance then reheat in the oven before serving. My food processor and blender were both broken so I was stuck making the aioli with a mini food processor and couldn’t add the oil in a stream. Worked just fine though adding the oil in 3-4 rounds. Just be sure to incorporate fully (it turns yellow and smooth) between each addition of oil. Kept leftovers in a jar in the fridge to use to spread on sandwiches.

Ha! Probably meant as a garnish, but I would roast both. Hey, editors.....

Did you make sure that the garlic sat in the salt/lemon mixture? That step really makes a difference in the bitter, or “hot” taste of the garlic

I could have eaten that photo. Talk about food p*rn. But why isn't radicchio listed when it's obviously in the photo? Its color and taste certainly make the platter look more appealing.

This was a lovely presentation, and very popular at my NYE party. I did have to lower the oven temps as the veggies browned too quickly: I will start it at 375 degrees next time. Also, my husband loves basil, so I double the aioli recipe and added fresh basil to half of it. Lovely.

This is so so good! Even my non-veggie loving children and husband raved! And ate seconds and thirds! Thank you!

Ok I’m going to make this with grilled veggies tonight. Do I use grocery store olive oil, good evo, or really good evo? When I make something with this much olive oil it often tastes too strong.

Any veggies will do. The aioli is the gem here. I used too much garlic and ended up throwing an additional yolk in to mute it a bit. Made it very creamy. Next time I'll use roasted garlic paste. I also added lemon zest.

This was a refreshing change from my normal cubed and roasted vegetables. Cutting the squash and beets into wedges gave them a completely different texture. I roasted the squash and beets first then added the broccoli about 30 minutes later. The combination of the three was perfect and the aioli sauce was a fun side dip! Will definitely make it again.

I made this exactly as the recipe indicated, however, I followed the suggestion to use an immersion blender. This created a nice consistency. My only issue with this recipe is the three somewhat large garlic cloves left a very bitter aftertaste, which I had to temper with extra salt, lemon and orange juice. In reading through the notes, others suggested, using more garlic. Fortunately, I did not do that! I’m not sure what caused the bitterness, but I am assuming it was the garlic.

Delicious especially the squash. Cook ahead and reheat.

The aioli is a bit bland as written. Needed some Dijon, more lemon juice (ab 1-2 Tsbp), salt and definitely another garlic clove or 2 (maybe ab. 2 tsp?). Also added a touch of cayenne and a sprinkle on top for color. Roasted an acorn squash as pictured but subbed grilled eggplant, zucchini, red peppers, asparagus, and roasted smoked beets. Grilled wedges of radicchio too. Impressive and tasty presentation!

Photo doesn't represent the ingredients list, so I'm not loving that. Accurate epresentation is important, yes -- especially within an educational context. Aside from that, it's a great and easy recipe. Tried making toum a few years ago -- recipe had no eggs -- and it was a messy failure. This aioli worked so well. Easy peasy. I did use 4 garlic cloves, twice as much lemon juice, and a bunch of sea salt. absolutely yummy.

Test

For Aioli: 3 Garlic Cloves grated2 tsp lemon juice1 whole egg1 egg yolk 1/4 cup Canola OilImmersion Blend in Qt ContainerAdd to bowl, whisk 1/2 cup EVOO

Using a blender or food processor results in a bitter aioli. Better to make with a whisk or mortar and pestle.

Tried this with the immersion blender using 1/3 of all ingredients. It didn’t work.Wondering why.Barbara

I notice that the picture has Radiccchio . Can that also be added ?

Aioli is a Catalan recipe which means garlic and oil. (their form of mayonnaise but DEFINITELY NOT mayonnaise.

Instead of charring the broccoli and cauliflower covered with olive oil, I breaded the florets (flour, egg, panko) and roasted them till browned, and added them to the platter with the other oven roasted vegetables. It added a different texture to the platter and the kids liked them best, with ranch dressing instead of aioli, of course. This is a wonderful summer hot weather dish.