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Roasted Vegetable Side with Red Pepper Aioli

Excellent for buffet tables or as a group appetizer, this assembly of roasted vegetables is accented by a sweet bell pepper aioli.


15 Markon First Crop Crimini Mushrooms

15 Ready-Set-Serve Broccoli Florets

15 Markon First Crop Red Potatoes, blanched with salt 5-7 minutes

2 garlic heads (tops cut off, exposing garlic)

15 Brussels sprouts, blanched with salt 5 minutes, remove

1 cup low-fat mayonnaise

3 Markon First Crop Red Bell Peppers, roasted

1 baguette, 1/4-inch slices, toasted

1/4 cup olive oil

2 Tbsp. Herbs de Provence

Salt and pepper


Combine potatoes, Brussels sprouts, mushrooms, garlic heads, and broccoli. Toss with olive oil, herbs, salt, and pepper.

Roast in 350 degree F oven 15-18 minutes, or until vegetables brown. Dice half of one red pepper; set aside. puree remaining peppers in food processor until smooth. Add mayonnaise; puree to combine. Transfer to a small dish; top with diced peppers.

Arrange vegetables on a platter with aioli in the center. Add baguette rounds. Serve warm.