Roasted Vegetables With Trio Of Aioli

• 1 2/3 lb potatoes, scrubbed and cut into wedges
• 1 None red pepper, deseeded and cut into wedges
• 1 None yellow pepper, deseeded and cut into wedges
• 1 - 13.5 oz can artichoke hearts, drained
• 6 sprigs fresh thyme, leaves picked from 3 sprigs
• 2-3 sprigs fresh rosemary, needles picked
• 1 lb carrots, peeled and sliced on a bias
• 2/3 cup olive oil
• 1-2 cloves garlic, peeled and chopped
• 1 None egg yolk
• 2/3 cup plain yogurt
• 2 sprigs fresh basil, leaves picked and shredded, a few leaves reserved for garnish
• 2 oz sun-dried tomatoes, chopped
• 1 1/4 tbsp capers

1. Preheat oven to 325u0b0F. Combine potatoes, peppers, artichokes, thyme leaves and sprigs, rosemary needles and carrots. Season, toss with 2 tbsp oil then arrange on a large baking tray and roast for 45-50 mins until golden and cooked through.
2. For the aioli trio, whisk garlic and egg yolk in a mixing bowl. Gradually whisk in remaining oil. Add yogurt and season. Divide between 3 bowls. Mix shredded basil into 1 bowl and garnish with reserved leaves. Mix tomatoes and capers into another bowl. Leave the third bowl plain. Serve with roasted vegetables.

potatoes, red pepper, yellow pepper, hearts, thyme, rosemary, carrots, olive oil, garlic, egg yolk, plain yogurt, basil, tomatoes, capers

Taken from recipes-plus.com/api/v2.0/recipes/18873 (may not work)