June 15, 2010

Roast Vegetable Platter with Aioli Dip

A couple of weeks ago, we had some of my husband's colleagues over for a barbecue. As usual, I went a little overboard in the planning and cooking - cooking for friends is one of my favorite activities.

The menu:

Roasted Vegetable Platter with Aioli
Tortilla chips with Guacamole

Grilled Porterhouse Steak, Florentine style
Cedar Planked Wild Alaskan Salmon with Maple and Mustard Glaze
Roasted Baby Potatoes with Garlic
Roasted Asparagus with Parmesan

Strawberry and Marscapone Tart

The roasted vegetables are a great solution to entertaining or going to pot luck dinners - Everybody loves it, and you are assured that there is something available for you to eat that feels special but doesn't mess up your eating plan too much, or at all.

Here is a photo of the completed platter:

Here is what was included in the platter:

Roasted peppers with olive oil, salt,and garlic
Roasted eggplant slices with olive oil, salt, and pepper
Roasted fennel with olive oil and salt
Roasted green beans with olive oil, salt, and crushed red peppers
Sweet Maui onions with olive oil, salt, and fresh thyme
Zucchini slices roasted with olive oil and salt, and rolled up with goat cheese and fresh mint (Mix one small log of goat cheese with a couple tablespoons of minced mint and a squeeze or two of lemon juice).
Aioloi (Mix 1 cup Mayonnaise with 4 cloves crushed garlic, 1 tsp lemon juice, 1 tsp olive oil, salt and pepper to taste)

The roasting technique is pretty straighforward:

Cut your vegetables (You can do pretty much any veg this way, and it will be delicious) into desired size/shape

Toss with a drizzle or two of olive oil and desired seasonsings / herbs

Roast in a 450 degree oven until cooked through and caramelized.

Serve hot or at room temperature.

Easy! And can be done the morning of your event or even the day before (Refrigerate each veg separately in zipper bags - make sure to put on platter and let come to room temp before serving).

1 comment:

  1. I just (like 2 minutes ago) found your blog. I was doing some reading because my daughter just within the hour had her VSG surgery. I have been worrying about her but thought I'd read more about it and am a little less worried doing so. Anyway, I wonder if there are any cookbooks/eating guides out there for people who have had this surgery. (My daughter probably would know the answer to this.) But since I won't talk to her til later, thought I'd ask you and also suggest, that YOU write one. YOUR recipes look WONDERFUL!!