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Grilled Veggies with Jalapeno-Cilantro Aioli

Marla Hingley
This light, non-dairy sauce is bursting with flavor and is the perfect compliment to fresh roasted veggies.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


  • 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
  • 1/4 - 1/2 tsp salt to taste
  • 1/8 tsp pepper
  • 2 Tbsp - 1/2 cup olive oil


  • Cut up veggies and drizzle with oil. Place on a roasting pan, or directly on the grill and cook until tender-crisp.
  • 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.
  • 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.
Tried this recipe?Let us know how it was!