Roasted Summer vegetables get spruced up with a horseradish aioli
ROASTED SUMMER VEGETABLES WITH HORSERADISH AIOLI
Ingredients
- 1 lb baby peppers
- 2 bulbs fennel, sliced
- 10 garlic cloves
- Olive oil
- Salt and pepper to taste
- 1 bottle horseradish mayonnaise
- 1/2 cup fresh dill
Method
1
Preheat oven to 250˚C
2
Combine the peppers, fennel and garlic.
3
Drizzle olive oil and salt and pepper on the vegetables and roast until tender, about twenty minutes.
4
While vegetables are roasting, blend the horseradish mayonnaise with the dill.
5
Serve vegetables with horseradish-dill aioli.