Best 8 Aioli With Vegetables Recipes

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If you're looking for a flavorful and versatile sauce to add to your vegetable dishes, look no further than aioli. Made with a base of garlic, mayonnaise, and olive oil, aioli is a creamy and tangy sauce that can be used as a dip, spread, or dressing. With its rich flavor and creamy texture, aioli is a great way to enhance the flavors of your favorite vegetables. Whether you're roasting, grilling, or steaming your vegetables, aioli is sure to add a delicious touch to your dish.

Let's cook with our recipes!

AIOLI WITH ROASTED VEGETABLES



Aioli With Roasted Vegetables image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 4

12 cloves garlic
Kosher salt
2 large pasteurized egg yolks
1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil)

Steps:

  • Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
  • Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
  • Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
  • Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
  • Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

AIOLI WITH ROASTED VEGETABLES



Aioli With Roasted Vegetables image

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.

Provided by Melissa Clark

Categories     dinner, lunch, finger foods, vegetables, main course, side dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 16

1 small head broccoli, cut into florets and the stem cut into bite-size pieces
1 small head cauliflower, cut into bite-size florets
3 medium beets, peeled and cut into 3/4-inch wedges
3 medium turnips, peeled and cut into 3/4-inch wedges
1 acorn squash, halved, seeded and cut into 1-inch wedges
2 bunches scallions, trimmed and halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
Pomegranate seeds, for serving (optional)
1 to 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
1/8 teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
3/4 cup extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
  • Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
  • Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

AIOLI WITH VEGETABLES



Aioli With Vegetables image

Provided by Molly O'Neill

Categories     easy, side dish

Time 45m

Yield Four servings

Number Of Ingredients 12

3 large cloves garlic, peeled and minced
2 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/4 cups extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped Italian parsley
1 pound tiny red potatoes
1 bunch asparagus, ends snapped off, stems peeled
1 cup peeled baby carrots
1 fennel bulb, trimmed, green tops chopped and reserved, bulb thinly sliced
1 cup cherry tomatoes

Steps:

  • Place the garlic, egg yolks, lemon juice, 1/2 teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
  • Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 58 grams, Carbohydrate 31 grams, Fat 70 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 319 milligrams, Sugar 8 grams

AIR FRYER ROOT VEGETABLES WITH VEGAN AIOLI



Air Fryer Root Vegetables with Vegan Aioli image

Parsnips, carrots, baby red potatoes, and red onion combine with garlic and rosemary to make this delicious dish for your meal. If you don't have fresh rosemary, use another fresh herb to your liking. Try them with the garlic aioli--I think you will like it!

Provided by Bibi

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 8

Number Of Ingredients 14

½ cup vegan mayonnaise (such as Vegenaise®)
1 clove garlic, minced
½ teaspoon fresh lemon juice
salt and ground black pepper to taste
4 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, finely minced
1 teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
1 pound parsnips, peeled and cut vertically into uniform pieces
1 pound baby red potatoes, cut lengthwise into 4 or 6 pieces
½ pound baby carrots, split lengthwise
½ red onion, cut lengthwise into 1/2-inch slices
½ teaspoon grated lemon zest, or to taste

Steps:

  • Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
  • Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
  • Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.
  • Air fry for 15 minutes.
  • When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.
  • Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.5 g, Fat 13.8 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 338.3 mg, Sugar 5.8 g

LAYERED VEGETABLE AND AIOLI APPETIZER



Layered Vegetable and Aioli Appetizer image

Looking for a quick-to-bake appetizer idea? Then check out this ready-in-35 minutes cheesy layered vegetable and aioli recipe that can be served with crackers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 12

Number Of Ingredients 12

4 ounces fat-free cream cheese, softened
1/2 cup fat-free mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon grated lemon peel
Dash of ground red pepper (cayenne)
2 medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces
1 small red onion, cut into 1-inch pieces
1 cup mushrooms
Olive oil-flavored cooking spray
2 tablespoons crumbled chTvre (goat) cheese
2 tablespoons chopped fresh basil leaves
Crackers, if desired

Steps:

  • Heat oven to 450°. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
  • Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
  • Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chTvre cheese and basil. Serve with crackers.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg

AïOLI WITH VEGETABLES



Aïoli with Vegetables image

Yield Serves 6

Number Of Ingredients 8

4 large garlic cloves, peeled
1/2 teaspoon salt
6 tablespoons plus 3/4 cup olive oil
1/4 cup fresh lemon juice
3 large egg yolks
1 1/2 tablespoons water
Steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, fennel bulbs, cauliflower and green beans)
6 hard-boiled eggs, shelled, each cut into 4 wedges

Steps:

  • Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
  • Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
  • With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
  • Place bowl of aïoli on platter. Surround with vegetables and eggs.

ROASTED VEGETABLES WITH GARLIC AIOLI



Roasted Vegetables With Garlic Aioli image

Make and share this Roasted Vegetables With Garlic Aioli recipe from Food.com.

Provided by kiwileese

Categories     Vegetable

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 12

1 eggplant, cut into strips
2 carrots, peeled and cut into strips
1 red capsicum, deseeded and cut tinto strips
150 g green beans
2 potatoes, peeled and thinly sliced
3 tablespoons olive oil
4 garlic cloves, peeled and left whole
2 egg yolks
1 teaspoon crushed garlic
1 tablespoon lemon juice
1 cup olive oil
salt & freshly ground black pepper

Steps:

  • Place vegetables in a large roasting pan and mix through oil and garlic.
  • Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
  • Remove from oven and allow to cool down.
  • Pile onto serving plates or platter.
  • Spoon over Aioli and serve.
  • TO MAKE AIOLI
  • Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
  • Season to taste.

Nutrition Facts : Calories 1481, Fat 133.4, SaturatedFat 19.4, Cholesterol 188.8, Sodium 76.8, Carbohydrate 69.2, Fiber 18.4, Sugar 13.8, Protein 12.2

STEAMED VEGETABLES AND AïOLI



Steamed Vegetables and Aïoli image

Yield Makes 6 servings

Number Of Ingredients 7

2 large egg yolks
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
salt and freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil
Steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, yellow squash, broccoli, cauliflower, and green beans)
6 hard-boiled eggs, halved

Steps:

  • Combine yolks, lemon juice, garlic, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. Taste and season with salt and pepper. Place bowl of aïoli on platter. Surround with vegetables and eggs.
  • • Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Tips:

  • Use Fresh Ingredients: For the best flavor, use fresh vegetables, herbs, and spices whenever possible.
  • Choose the Right Vegetables: Select vegetables that will hold their shape and texture when roasted, such as root vegetables, broccoli, and Brussels sprouts.
  • Roast the Vegetables Properly: Roast the vegetables at a high temperature (425°F or higher) so that they caramelize and develop a slightly charred flavor.
  • Make the Aioli Ahead of Time: The aioli can be made up to 3 days in advance. This makes it a great option for meal prepping or entertaining.
  • Serve the Roasted Vegetables and Aioli Warm: For the best results, serve the roasted vegetables and aioli warm. This will help to bring out the flavors of the vegetables and the aioli.

Conclusion:

This collection of recipes for roasted vegetables with aioli is a great way to enjoy fresh, healthy vegetables. The roasted vegetables are caramelized and slightly charred, while the aioli is creamy and flavorful. These recipes are perfect for a weeknight meal, a weekend brunch, or a special occasion. With a variety of vegetables to choose from, there's sure to be a recipe that everyone will enjoy.

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