Roasted Vegetables With Garlic Aioli

Ingredients:

• 1 eggplant cut into strips
• 2 carrots peeled and cut into strips
• 1 red capsicum deseeded and cut tinto strips
• 150 g green beans
• 2 potatoes peeled and thinly sliced
• 3 tablespoons olive oil
• 4 garlic cloves peeled and left whole
• 2 egg yolks
• 1 teaspoon crushed garlic
• 1 tablespoon lemon juice
• 1 cup olive oil
• salt freshly ground black pepper

Steps:

• Place vegetables in a large roasting pan and mix through oil and garlic
• Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp
• Remove from oven and allow to cool down
• Pile onto serving plates or platter
• Spoon over Aioli and serve
• TO MAKE AIOLI
• Place yolks garlic and lemon juice in a food processor Blend until smooth With the motor running gradually add oil a little at a time The mixture will thicken If the oil is added too quickly the Aioli will curdle
• Season to taste