Grilled Vegetables with Garlic Aioli

Marinated Grilled Vegetables

This can be grilled or oven roasted. For the oven, I found I needed to finish them with a few minutes under the broiler to get them truly browned.

Vegetables

1-2 eggplants

1 lb zucchini

1 lb sweet mini peppers

1 lb asparagus

1 red onion

Instructions: 

Cut eggplants, onions, and zucchini in 1/4-inch thick slices. Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry. Wash the peppers, and leave whole. Wash and trim asparagus. Brush vegetables with marinade and grill or roast.

Vegetable Marinade

1/4 cup olive oil

2 Tbsp balsamic vinegar

2 Tbsp apple cider vinegar

2 garlic cloves, smashed

1 Tbs dry oregano

salt & black pepper to taste

Whipped Goat Cheese

1/4 cup goat cheese

2 Tbs whipping cream

salt to taste

Aioli

1 whole egg

1 egg yolk

1 tablespoon dijon mustard

1 tablespoon lemon juice fresh

½ teaspoon salt

1 to 2 garlic cloves small, peeled, roughly chopped

1 cup oil, blend of canola and extra virgin olive oil

Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that works with your stick or immersion blender (a 1 pint wide mouth worked well).

Pulse the blender to mix the eggs and combine them with mustard and lemon juice and also to start breaking down the garlic.

Slowly add the oil to allow the emulsification process to take place. Occasionally, lift the blender out of the mixture to allow some air to be mixed in. Continue blending. You should notice that the aioli starts to emulsify and thicken.

Continue blending until thick and emulsified.