Aioli with Cut Vegetables
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
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)
Mix all the aioli ingredients in bowl and season to taste. Dressing will keep for up to a week in the refrigerator.
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.
Arrange the vegetables on a serving plate with a bowl of aïol. Top with fresh herbs.
If you choose to serve mushrooms, rub mushrooms with lemon to prevent them from browning.