Mixed Vegetables With Aioli

• 8 oz green beans, trimmed
• 8 oz snow peas, trimmed
• 1 cup baby carrots, peeled and halved
• 1 None zucchini, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 None hard-boiled eggs, finely chopped
• None None FOR THE AIOLI
• 3 cloves garlic, crushed
• 1 None egg yolk
• 1 cup olive oil
• 1 tbsp lemon juice

1. Steam, boil or microwave beans, snow peas, carrots and zucchini separately, until just tender.
2. For the aioli, whisk garlic and egg yolk in a large bowl until pale and creamy. Gradually add 1/4 cup of the oil, 1 teaspoon at a time, until mixture thickens. Add remaining oil in a thin stream, whisking continuously. Whisk in lemon juice and season to taste.
3. Place vegetables, chickpeas and aioli in a large serving bowl. Toss gently to combine. Serve topped with hard-boiled eggs.

green beans, snow peas, baby carrots, zucchini, chickpeas, eggs, aioli, garlic, egg yolk, olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/28218 (may not work)