Layered Vegetable And Aioli Appetizer Recipes

LAYERED VEGETABLE AND AIOLI APPETIZER

Steps:

• Heat oven to 450°. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
• Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
• Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chTvre cheese and basil. Serve with crackers.

AIOLI WITH ROASTED VEGETABLES

Steps:

• Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
• Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
• Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

AIR FRYER ROOT VEGETABLES WITH VEGAN AIOLI

Steps:

• Combine mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.
• Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.
• Combine olive oil, rosemary, garlic, salt, and pepper in a small bowl; set aside to allow the flavors to mingle. Combine parsnips, potatoes, carrots, and onion in a large bowl. Add olive oil-rosemary mixture and stir until vegetables are evenly coated. Place a portion of vegetables in a single layer in the basket of the air fryer, then add a rack and another layer of vegetables.
• Air fry for 15 minutes.
• When the timer sounds, you may plate the veggies and keep warm, or continue cooking in 5 minute intervals until the vegetables reach desired doneness and browning.
• Place remaining vegetables in the bottom of the air fryer basket and air fry for 15 minutes, checking for doneness, as needed. Use the rack again, if you have more vegetables than fit in a single layer. When all the vegetables have cooked, serve with garlic aioli and garnish with lemon zest.

AIOLI WITH VEGETABLES

Steps:

• Place the garlic, egg yolks, lemon juice, 1/2 teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
• Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.

AIOLI WITH ROASTED VEGETABLES

Steps:

• Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
• Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
• Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
• Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
• Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

EASY GARLIC-DILL AIOLI

Steps:

• Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
• Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.

ROASTED VEGETABLES WITH GARLIC AIOLI

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.

GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI

Steps:

• Preheat outdoor grill.
• Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
• Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
• Cut bell pepper into strips.
• In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
• Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.

AïOLI WITH VEGETABLES

Steps:

• Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
• Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
• With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
• Place bowl of aïoli on platter. Surround with vegetables and eggs.