Crudité Platter with Roasted Garlic Aioli

Name: Crudité Platter with Roasted Garlic Aioli
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 227 grams asparagus, trimmed; 1 bunch baby carrots, peeled with about 1 inch of green tops left on; 1 Belgian endive, leaves separated; 1 heads broccoli, cut into florets; 1 heads cauliflower, cut into florets; 227 grams fingerling (or small red) potatoes; 10 servings Roasted Garlic Aioli; 10 servings Sea salt; 227 grams green or wax beans; 1 slice orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes

Crudité Platter with Roasted Garlic Aioli is a gluten free, whole 30, and vegan side dish. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 69 calories, 3g of protein, and 0g of fat. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of sea salt, cauliflower, roasted garlic aioli, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process.

Ingredients you will need

Water

Carrot

Orange

Equipment you will use

Sieve

Slotted Spoon

Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes.

Ingredients you will need

Bell Pepper