Mixed Vegetables with Aïoli (Aigroissade)

By Lucy Nunes and Suzanne Gibbs

Serving size: Serves 4
Cuisine type: French, Modern Australian, Western European
Cooking time: Less than 60 minutes
Special options: Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian
Course: Entree, Lunch, Side dish, Snacks
Favourite flavours: Easy recipes, Salad

From the January 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

250g green beans, trimmed
250g snow peas, trimmed
1 bunch baby carrots, peeled, halved
1 zucchini, sliced
400g can chickpeas, drained, rinsed
2 hard-boiled eggs, finely chopped
aïoli (garlic mayonnaise)
3 garlic cloves, crushed
1 egg yolk
1 cup (250ml) olive oil
1 tablespoon lemon juice

METHOD

1. Steam, boil or microwave beans, snow peas, carrots and zucchini, separately, until just tender.

2. To make aïoli, whisk garlic and egg yolk together until pale and creamy. Gradually add 1/4 cup of oil, 1 teaspoon at a time, until mixture thickens. Add remaining oil in a thin stream, whisking continuously. Whisk in juice and season to taste.

3. Place vegetables, chickpeas and aïoli in a large serving bowl. Toss gently to combine. Serve topped with egg.