Colorful Vegetable Platter With Aioli Recipe

Name: Colorful Vegetable Platter With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cloves garlic, pressed or chopped finely; 1 None lemon, peeled into thin strips and squeezed; 2 None egg yolks; 1 pinch sugar; 300 ml olive oil; 2 None aubergines, sliced lengthwise; 50 g plain flour; 4 tbsp dry white wine; 1 None egg; 4 tbsp olive oil; 250 g green beans; 400 g fennel, cut in half with the leaves set aside for garnish; 1 bunch (about 500g) carrots, peeled with some of the greens left on; 500 g white vegetable shortening for deep frying; 4 None courgette flowers

Servings: persons

8 cloves garlic, pressed or chopped finely
1 None lemon, peeled into thin strips and squeezed
2 None egg yolks
1 pinch sugar
300 ml olive oil
2 None aubergines, sliced lengthwise
50 g plain flour
4 tbsp dry white wine
1 None egg
4 tbsp olive oil
250 g green beans
400 g fennel, cut in half with the leaves set aside for garnish
1 bunch (about 500g) carrots, peeled with some of the greens left on
500 g white vegetable shortening for deep frying
4 None courgette flowers

1
For the aioli, mix egg yolks, 1 tbsp lemon juice and sugar and season to taste. Slowly whisk in 1 1/4 cups olive oil until emulsified. Add garlic and lemon zest. Set aside.
2
For the eggplant, sprinkle eggplant slices with salt and set aside to sweat. Dry slices then saute with 3 tbsp olive oil until golden brown on both sides. Season to taste, remove from pan and roll up.
3
For remaining vegetables, cook beans and fennel in boiling salted water with remaining lemon juice for 12-15 mins. Cook carrots in boiling salted water for 10-12 mins. Drain then cut fennel into wedges.
4
For the zucchini flowers, mix flour, 1 tbsp olive oil, white wine and whole egg. Season with salt and set aside to absorb liquid. Meanwhile, heat vegetable shortening in a pot. Dip zucchini flowers in batter then fry individually in hot oil for 2-3 mins until golden brown. Drain on paper towels.
5
Serve vegetables on a large platter, garnished with fennel fronds. Serve aioli on the side, sprinkled with remaining lemon zest.

1091

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cloves garlic, pressed or chopped finely, 1 None lemon, peeled into thin strips and squeezed, 2 None egg yolks, 1 pinch sugar, and more.

Yes, Colorful Vegetable Platter With Aioli falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Colorful Vegetable Platter With Aioli

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