Baked vegetables with aioli

Name: Baked vegetables with aioli
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 800 g Potatoes; 2 Courgettes (about 200 g each); 5-6 Tbsp Olive oil; 7-10 Tbsp coarse salt; 1 Egg Yolk; 1 TEASPOON Salt; 1 TEASPOON medium hot mustard; 1/4 l Sunflower oil; 2 Garlic cloves; 3-4 Tbsp Milk; 7-10 Tbsp Thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

800 g Potatoes
2 Courgettes (about 200 g each)
5-6 Tbsp Olive oil
7-10 Tbsp coarse salt
1 Egg Yolk
1 TEASPOON Salt
1 TEASPOON medium hot mustard
1/4 l Sunflower oil
2 Garlic cloves
3-4 Tbsp Milk
7-10 Tbsp Thyme

Directions

1
Peel and wash the potatoes and cut them in half lengthwise. Zucchini clean, wash and once crosswise halve. Then quarter lengthwise. Put potatoes on a baking tray and drizzle with 3-4 tablespoons of olive oil.
2
Bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown. After half the time, turn and place the zucchini on the baking tray. Drizzle with the remaining olive oil and fry as well.
3
Sprinkle with coarse salt shortly before the end of the cooking time. For the aioli, beat the egg yolks, salt and mustard with the whisk of the hand mixer until thick. Add oil bit by bit until a thick mass is formed.
4
Peel the garlic and press it through a garlic press. Stir the milk and garlic into the aioli. Arrange on a plate with the baked vegetables and serve garnished with thyme as desired.