Roasted Summer Vegetables with Horseradish Aioli

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Roasted Summer Vegetables with Horseradish Aioli

Roasted Summer vegetables get spruced up with a horseradish aioli.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 pound baby peppers
  • 2 bulbs fennel, sliced
  • 10 garlic cloves
  • Olive oil
  • Salt and pepper to taste
  • 1 bottle Gold’s horseradish mayonnaise
  • 1/2 cup dill


Preheat oven to 475˚F. Combine the peppers, fennel and garlic. Drizzle olive oil and salt and pepper on the vegetables and roast until tender, about twenty minutes. While vegetables are roasting, blend the Gold’s horseradish mayonnaise with the dill. Serve vegetables with horseradish-dill aioli.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) - Subscribe Now.