Vegetables With Garlic-Herb Aioli

• Vegetables
• String Beans
• Pepprs
• Squash
• Asparagus
• Cherry Tomatoes
• Broccoli
• Cauliflower
• Endive or any other vegetabe you have available for dippiing
• For the aioili
• 4 tablespoons bread crumbs (could be seasoned)
• 6-8 garlic cloves
• 2 teaspoons white wine vinegar
• 2 teaspoons Dijon mustard
• 3 egg yolks, room temp
• 1/2 lemon, juiced
• Salt and pepper to taste
• 2 tsp Herbes de Provence
• 3/4-1 cups vegetable oil
• 1/4 cup parsley
• dash of hot sauce

1. Prepare all the vegetables by making sure they are all in nice bite-size pieces. For example most of your string beans will probably need to be cut in half.rnAsparagus, string beans, cauliflower and broccoli need to be par boiled for about 2 minutes. Err on the side of less cooking time because you don't want limpy veggies.rnAsparagus, if it's thin, should only be in salted boiling water for a minute.
2. Make sure all the vegetables are dry and arrange on a large platter, leaving enough room in the center for a small bowl with the aioli dip.
3. In a blender or small processor, mix together the first 8 ingredients. When they get to a pasty consistency, slowly drizzle in the oil. Add parsley and hot sauce. When the mixture resembles mayo - you are done.rnTransfer to a small bowl and refrigerate til ready to serve.

vegetables, string beans, tomatoes, broccoli, cauliflower, endive, aioili, bread crumbs, garlic, white wine vinegar, mustard, egg yolks, lemon, salt, vegetable oil, parsley, hot sauce

Taken from food52.com/recipes/12031-vegetables-with-garlic-herb-aioli (may not work)