Crudité Platter with Roasted Garlic Aioli

Ingredients

• ½ head broccoli, cut into florets
• ½ head cauliflower, cut into florets
• ½ pound asparagus, trimmed
• ½ pound green or wax beans
• ½ pound fingerling (or small red) potatoes
• 1 Belgian endive, leaves separated
• Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes
• + 3 more ingredients
• • Sea salt
  • Roasted Garlic Aioli
  • 1 bunch baby carrots, peeled with about 1 inch of green tops left on

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and aspa...

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