Name: Roasted Vegetables with Aioli
Yield: 4
Ingredients: 1 c. mayonnaise -; 3 cloves garlic -; 5 tbsp. olive oil -; 1/2 tsp. lemon juice -; Pinch cayenne -; Salt -; 1 1/2 lb. baking potatoes (about 3) -; 5 carrots -; 2 red bell peppers -; 1 lb. asparagus -; 3 hard-cooked eggs -

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Ingredients for - Roasted Vegetables with Aioli

1. 1 c. mayonnaise -

2. 3 cloves garlic -

3. 5 tbsp. olive oil -

4. 1/2 tsp. lemon juice -

5. Pinch cayenne -

6. Salt -

7. 1 1/2 lb. baking potatoes (about 3) -

8. 5 carrots -

9. 2 red bell peppers -

10. 1 lb. asparagus -

11. 3 hard-cooked eggs -

How to cook deliciously - Roasted Vegetables with Aioli

1. Stage

Heat the oven to 450°F. In a small bowl, combine the mayonnaise, garlic, 2 tablespoons of the oil, the lemon juice, cayenne and a pinch of salt. Mix well and refrigerate until ready to use.

2. Stage

Put the potatoes and carrots on a large baking sheet and toss them with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the vegetables out in a single layer and roast them in the oven for 15 minutes.

3. Stage

Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil and 1/8 teaspoon salt. After 15 minutes, take the first pan out of the oven and turn the vegetables with a spatula. Put both pans in the oven and roast for 5 minutes. Toss the asparagus with the remaining 2 teaspoons of oil and 1/8 teaspoon salt. Put the asparagus on the pan with the peppers. Roast until all the vegetables are tender, about 10 minutes longer. Serve the roasted vegetables and hard-cooked eggs with the aioli.

4. Stage

Variations: Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms or halved Brussels sprouts.

5. Stage

Wine Recommendation: Roasted vegetables and pungent aioli are best partnered with a fairly neutral-flavored, high-acid wine with some body. Italy's Collio region produces delicious pinot grigios that perfectly match that description.