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Ingredients
Broiled Vegetables with Garlic Aioli
- For the broiled vegetables
- 1 red Bell pepper
- 1 small Eggplant
- 2 Beefsteak tomato
- 1 Zucchini
- 1 bunch parsley
- 1 garlic clove
- 50 milliliters olive oil
- salt
- For the garlic aioli
- 2 egg yolks
- 4 garlic cloves
- 100 milliliters olive oil
- 1 tsp lemon juice
- salt (and pepper)
For the broiled vegetables: Halve the bell peppers, remove the core and white ribs. Rinse under cold water. Rinse the eggplants, tomatoes and summer squash, and pat dry. Place the vegetables on a baking sheet. Broil in a 200°C (approximately 390°F) oven for 10 minutes. Remove some of the skin from the bell peppers, tomatoes, eggplants and summer squash, and cut into large pieces. Remove the seeds from the tomatoes.
Rinse parsley, shake dry, pluck leaves and finely chop. Peel and press the garlic. Combine the parsley with the garlic, and olive oil in a small bowl, and season with salt and pepper to taste. Place the vegetables on a serving platter, season with salt to taste, and drizzle with the parsley oil.
For the garlic aioli: Peel and press the garlic. Whisk the garlic with the egg yolks in a bowl until thick and creamy. Continue whisking, while adding the olive oil and lemon juice in a thin stream. Season with salt and pepper to taste. Serve with the broiled vegetables.
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 4.92 g | (5 %) | ||
| Fat | 38.8 g | (33 %) | ||
| Carbohydrates | 16.52 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.14 g | (20 %) |