Aioli with Cut Vegetables

Ingredients

Aioli

1 cup mayonnaise
4 garlic cloves, put through a garlic press
lemon juice (1/2 of lemon)
1 tsp sugar
2 tbsp Cholula® Chili Garlic Hot Sauce
salt and freshly ground black pepper, to taste

Vegetables

1/2 lemon
1 lb bag baby carrots, peeled
2 yellow bell peppers, sliced
2 red bell peppers, sliced
2 lbs cherry tomatoes
1 bunch of asparagus
1 lb cauliflower
1 lb sugar snap peas
1/4 cup fresh herbs, chopped (optional)

Directions

STEP 1

Mix all the aioli ingredients in bowl and season to taste. Dressing will keep for up to a week in the refrigerator.

STEP 2

Blanch the vegetables 8 to 10 minutes before serving for best results (except the tomatoes). (To blanch asparagus boil water with a teaspoon of baking soda, add asparagus secured with a rubber band, cook for 30 seconds. Place the spears in an ice bath, drain and remove immediately to prevent sogging.) TIP: You can prepare the platter up to a day ahead and store the vegetables in separate plastic bags.

STEP 3

Arrange the vegetables on a serving plate with a bowl of aïol. Top with fresh herbs.

NOTE

If you choose to serve mushrooms, rub mushrooms with lemon to prevent them from browning.

8 servings