Crudité Platter with Roasted Garlic Aioli

Crudité Platter with Roasted Garlic Aioli
Photo by James Baigrie


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

View full recipe at My Recipes


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