Roasted Vegetables With Trio Of Aioli - cooking recipe

Ingredients

1 2/3 lb potatoes, scrubbed and cut into wedges
1 None red pepper, deseeded and cut into wedges
1 None yellow pepper, deseeded and cut into wedges
1 - 13.5 oz can artichoke hearts, drained
6 sprigs fresh thyme, leaves picked from 3 sprigs
2-3 sprigs fresh rosemary, needles picked
1 lb carrots, peeled and sliced on a bias
2/3 cup olive oil
1-2 cloves garlic, peeled and chopped
1 None egg yolk
2/3 cup plain yogurt
2 sprigs fresh basil, leaves picked and shredded, a few leaves reserved for garnish
2 oz sun-dried tomatoes, chopped
1 1/4 tbsp capers

Preparation

Preheat oven to 325\u00b0F. Combine potatoes, peppers, artichokes, thyme leaves and sprigs, rosemary needles and carrots. Season, toss with 2 tbsp oil then arrange on a large baking tray and roast for 45-50 mins until golden and cooked through.
For the aioli trio, whisk garlic and egg yolk in a mixing bowl. Gradually whisk in remaining oil. Add yogurt and season. Divide between 3 bowls. Mix shredded basil into 1 bowl and garnish with reserved leaves. Mix tomatoes and capers into another bowl. Leave the third bowl plain. Serve with roasted vegetables.