Grilled Veggies with Jalapeno-Cilantro Aioli

Roasted veggies have a great flavor all on their own, but when you pair it with this light sauce that has a bit of spice – amazing!

GrilledVeggieJalapenoCilantro1Add all dressing ingredients into a blender or food processor (except oil), and blend until smooth. With machine running, slowly drizzle oil in – just enough until you get the consistency you want (if you are using an egg, you will probably only need to use about 2 Tbsp of oil since the egg will make the dressing creamy and thick on its own).

GrilledVeggieJalapenoCilantro2Lightly coat the veggies with oil and grill or roast until tender-crisp. To serve, drizzle dressing (at room temperature, or heated a bit) over veggies


Grilled Veggies with Jalapeno-Cilantro Aioli
Prep time:
Cook time:
Total time:
Serves: 6
This light, non-dairy sauce is bursting with flavor and is the perfect compliment to fresh roasted veggies.
  • 2 zucchini, ¼” sliced lengthwise
  • 4 bell peppers (mix of red, yellow, orange), chopped
  • 2 tsp olive oil
  • 1 cup fresh cilantro, chopped
  • 1 Tbsp pickled jalapeno peppers, chopped
  • 1 egg yolk, optional
  • 1 Tbsp lime juice
  • 2 tsp GF Dijon
  • 1 clove garlic, minced
  • ¼ - ½ tsp salt, to taste
  • ⅛ tsp pepper
  • 2 Tbsp - ½ cup olive oil
  1. Cut up veggies and drizzle with oil. Place on a roasting pan, or directly on the grill and cook until tender-crisp.
  2. Add all dressing (aioli) ingredients, except oil, into blender and process until smooth. Slowly drizzle in just enough oil, with the machine running, until you get the consistency you want.
  3. To serve, drizzle aioli over hot grilled veggies (you can serve the aioli at room temperature, or warm it up a bit).
Since the egg is raw in this dressing, use pasteurized eggs (for those with immunity issues, pregnant women or very young kids). This will ensure they are bacteria free.
You can always omit the egg, although the aioli will be less creamy/thick, and you'll need to use more oil to get the same consistency.



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