Vegetables with garlic-herb aioli

Ingredients

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
  

Directions

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. Asparagus, 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. Asparagus, 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. Transfer to a small bowl and refrigerate til ready to serve.