Toss vegetables with olive oil, salt and pepper. Spread like
vegetables on cookies sheets (beets, squash, potatoes together
etc). Bake at 425 until desired tenderness and caramelized.
For the Aioli mix all ingredients and salt and pepper to taste.
Serve on platter warm or at room temperature.
Serving
Suggestions
Heidi made small plates of roasted vegetables accompanied by a shot glass full of the aioli
Originally Submitted
2/25/2013
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