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In my book, nothing says summer more than grilled vegetables. Not only do they taste great, but they are so healthy and super easy! An added benefit of grilling is less mess to clean up! I use my grill as much as I can during the summer. These grilled vegetables are great, but when dipped in this simple aioli, they are simply fantastic!
If you’ve been a reader here for a while, you may remember recipes that have been inspired by my incredibly talented cooking sister. This one is actually inspired by both she and her foodie husband as they were the first ones to really show me how easy an aioli can be and all the different ways you can make them.
This recipe can certainly be a side dish, but there have been many times that we have used a large variety of vegetables and featured this dish as the star – just pairing it with a crusty bread and some fresh fruit. So good!
Check out these grilled vegetables and simple aioli
For this recipe you will need:
- grilling basket
- fresh vegetables: we have used zucchini, summer squash, red onions, red peppers, green peppers, yellow peppers, green beans mushrooms, cherry tomatoes (these are all pictured here), but we have also used brussels sprouts, asparagus, any kind of pepper, and butternut squash
- olive oil
- 1 1/2 teaspoons garlic salt
For the sauce you will need:
- 1 cup mayonnaise
- 1 Tablespoon key lime juice (can substitute with regular lime juice)
- 2 Tablespoons dijon mustard
- a few drops of white truffle oil
- 2 drops of liquid smoke
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
With the vegetables, the key is to cut them similar in size so they cook at the same pace. The cooking time still does vary slightly, but the more consistent the size the more even the cooking will be. Once you have your vegetables cut, toss them with some olive oil to coat. Then sprinkle with garlic salt.
Over medium heat, grill the vegetables in your grilling basket, stirring frequently to ensure even cooking.
For the sauce, combine all ingredients well and serve alongside vegetables.
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