Grilled Vegetables with Homemade Aioli

Here’s a fresh and flavorful Grilled Vegetables with Homemade Aioli recipe — Mediterranean-style, simple, and perfect for a summer meal!

Ingredients - serves 3

1 small zucchini

1 red bell pepper

1 small eggplant

1 red onion

8–10 cherry tomatoes

2–3 tbsp olive oil

1 tsp dried thyme or rosemary

Salt and pepper

1 fresh egg (room temperature)

1 tsp Dijon mustard

150–200 ml (⅔–¾ cup) mild olive oil or rapeseed/canola oil

1–2 garlic cloves, minced

1 tsp lemon juice or white wine vinegar

Method

Wash and cut all vegetables into bite-sized chunks or slices. Place them in a bowl with olive oil, herbs, salt, and pepper. Toss well and let marinate for about 10–15 minutes if you have time.

Preheat to 220°C / 425°F.Spread vegetables on a baking tray and roast for 20–25 minutes, until golden and slightly caramelized.

In a tall container, combine garlic, egg, mustard, salt, and lemon juice.

Insert an immersion blender and blend briefly to mix. Slowly pour in the oil in a thin, steady stream while blending continuously. The mixture will emulsify into a thick, creamy aioli. Taste and adjust seasoning — add more lemon juice or salt as needed.

Serve veggies with aioli.