Yield: 2-4 servings
Time: 20 minutes
Nicely grilled veggies make a great side dish or a whole meal. The Saucí Verde Aioli is simple to make and adds a wonderful rich, tangy, exciting dressing to make them irresistible. You can easily riff on this by adding the veggies of your choice.
Seems to us that all seasons are grill season but there’s more to the grill than meat. These veggies are a meal in themselves or make a great side dish.
The tapered nature of asparagus and carrots means I like to position them strategically so that the narrow ends fall away from the hottest parts of the flame.
Ingredients:
- Asparagus and rainbow carrots
- Zucchini and yellow squash, sliced lengthwise into thick strips
- Olive oil for coating veggies
- 1-2 tbsp natural avocado oil mayo, Veganaise or your favorite mayo
- Salt, pepper to taste
- 2-4 tbsp Saucí Verde
Preparation:
- Fire up the grill to medium high heat.
- But the veggies in a pyrex baking pan or other rectangular pan, drizzle with oil, add salt and pepper on both sides.
- Lay out on the grill across the grate, aiming for the best place to keep the narrow ends from burning. Turn/roll the veggies periodically to grill them all around.
- Meanwhile, mix about 1 tbsp mayo with 2 tbsp Saucí Verde, or double it to have some more available.
- When the veggies are nicely grilled, plate them up and drizzle on the Verde aioli.