Grilled Seasonal Vegetables with Nicoise “Aioli”

• Niçoise “aïoli”:
• 1 Tbsp shallot, small dice
• 2 Tbsp lemon juice,
• 1 Tbsp capers, chopped
• 1 Tbsp Dijon mustard
• 1 tsp anchovy paste
• 1/4 cup canola mayonnaise
• 1/4 cup Greek yogurt
• 1/2 cup Niçoise olives, chopped
• Marinade and vegetables:
• 1 cup canola oil
• lemon juice to taste
• 1 Tbsp garlic, minced
• 1 Tbsp parsley, thyme, rosemary, finely chopped
• Salt to taste
• black pepper, freshly ground to taste
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 lb zucchini, sliced
• 1 lb eggplant, sliced
• 1/2 lb red potatoes, parcooked, halved
• 1 red onion, sliced

Preparation

1 For the “aioli”: In a bowl, combine the shallot, lemon juice, capers, mustard, and anchovy paste. Stir in the mayonnaise, yogurt, and olives. Adjust seasoning with salt and pepper.
2 For the marinade: In a bowl, combine canola oil, lemon juice, garlic, parsley, salt and black pepper. Coat the vegetables evenly with the marinade. Let any excess drain completely away from the vegetables.
3 Place the vegetables on a hot grill; cook on both sides (the time will vary depending upon the type of vegetable and the thickness of the cut), rotating once to create crosshatch marks, if desired. Turn the vegetables and complete the cooking on the second side.
4 Serve the grilled vegetables with the Niçoise “aïoli” on the side.

Source: canolainfo.org