Braised Vegetables with Balsamic Rosemary Aioli
I first has this dish when we took our daughter to her first day at the Culinary Institute of America, in St. Helena, CA. They put on an amazing spread for us and this was my favorite part! I hope you love this easy, tasty dish! If you don't have the vegetables I list use any that you love. This recipe can be served cold or warm! The aioli is great on sandwiches, too! xo
1 Head Cauliflower, Cut into bite size pieces
2 Lb Asparagus, Ends trimmed and cut on the diagonal into 2 inch pieces
1 Head Radiccho, Sliced in thin wedges
Place cut vegetables into a large bowl. Toss and season lightly with olive oil and salt and pepper. Place in an even layer on a large baking sheet. Bake for 10 minutes until the vegetables are al dente.
Place back in bowl and toss with 1/2 C aioli. Taste and add more if needed. Serve!
I have also used broccholi, colored bell peppers, endive...use the vegetables you like!
Aioli
3/4 C Mayonnaise
3 Garlic Cloves, Minced
1 T Fresh lemon juice
1 T balsamic vinegar
2 T Chopped Fresh Rosemary
2 T Dijon Mustard
Salt & Pepper to taste
Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.
Preheat oven to 400 degrees.
1 Head Cauliflower, Cut into bite size pieces
2 Lb Asparagus, Ends trimmed and cut on the diagonal into 2 inch pieces
1 Head Radiccho, Sliced in thin wedges
Place cut vegetables into a large bowl. Toss and season lightly with olive oil and salt and pepper. Place in an even layer on a large baking sheet. Bake for 10 minutes until the vegetables are al dente.
Place back in bowl and toss with 1/2 C aioli. Taste and add more if needed. Serve!
I have also used broccholi, colored bell peppers, endive...use the vegetables you like!
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