Mixed Vegetables With Aioli - cooking recipe

Ingredients

8 oz green beans, trimmed
8 oz snow peas, trimmed
1 cup baby carrots, peeled and halved
1 None zucchini, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 None hard-boiled eggs, finely chopped
None None FOR THE AIOLI
3 cloves garlic, crushed
1 None egg yolk
1 cup olive oil
1 tbsp lemon juice

Preparation

Steam, boil or microwave beans, snow peas, carrots and zucchini separately, until just tender.
For the aioli, whisk garlic and egg yolk in a large bowl until pale and creamy. Gradually add 1/4 cup of the oil, 1 teaspoon at a time, until mixture thickens. Add remaining oil in a thin stream, whisking continuously. Whisk in lemon juice and season to taste.
Place vegetables, chickpeas and aioli in a large serving bowl. Toss gently to combine. Serve topped with hard-boiled eggs.