Roasted Vegetables With Garlic Aioli - cooking recipe

Ingredients

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
to make aioli
2 egg yolks
1 teaspoon crushed garlic
1 tablespoon lemon juice
1 cup olive oil
salt & freshly ground black pepper

Preparation

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.