Follow these steps for perfect results
potatoes
scrubbed and cut into wedges
red pepper
deseeded and cut into wedges
yellow pepper
deseeded and cut into wedges
artichoke hearts
drained
fresh thyme
leaves picked from 3 sprigs
fresh rosemary
needles picked
carrots
peeled and sliced on a bias
olive oil
garlic
peeled and chopped
egg yolk
plain yogurt
fresh basil
leaves picked and shredded
sun-dried tomatoes
chopped
capers
Preheat oven to 325°F.
Combine potatoes, peppers, artichokes, thyme leaves and sprigs, rosemary needles, and carrots in a large bowl.
Season with salt and pepper to taste.
Toss the vegetables with 2 tablespoons of olive oil.
Arrange the vegetables on a large baking tray in a single layer.
Roast for 45-50 minutes, or until golden brown and cooked through.
While the vegetables are roasting, prepare the aioli trio.
In a mixing bowl, whisk together the garlic and egg yolk until smooth.
Gradually whisk in the remaining olive oil until the aioli is thick and emulsified.
Stir in the plain yogurt and season with salt and pepper to taste.
Divide the aioli between 3 small bowls.
Mix the shredded basil into one bowl and garnish with reserved basil leaves.
Mix the chopped sun-dried tomatoes and capers into another bowl.
Leave the third bowl plain.
Serve the roasted vegetables with the aioli trio.
Expert advice for the best results
For extra flavor, add a sprinkle of Parmesan cheese before roasting.
Adjust the amount of garlic in the aioli to your preference.
Everything you need to know before you start
15 mins
The vegetables can be prepped ahead of time and stored in the refrigerator.
Arrange the roasted vegetables on a platter and serve with the aioli trio in small bowls.
Serve as a side dish with grilled chicken or fish.
Serve as a vegetarian main course with a side of quinoa or couscous.
Pairs well with the vegetables and aioli.
Discover the story behind this recipe
A common side dish in Mediterranean cuisine.
Discover more delicious Mediterranean Side Dish recipes to expand your culinary repertoire
A bright and flavorful vinaigrette dressing perfect for salads and marinades.
A refreshing and simple tomato salad with a tangy lemon-oregano dressing. Perfect as a light side dish or a flavorful addition to any meal.
A refreshing summer salad featuring sweet corn, crisp cucumber, salty feta, and a zesty lemon dressing.
A refreshing and easy cucumber salad with radishes, feta, olives, and a zesty Italian dressing.
Sweet and savory roasted tomatoes with onions, garlic, and basil, perfect for summer.
A simple and flavorful side dish of roasted asparagus with a tangy balsamic glaze.
A refreshing and easy-to-make salad with cucumbers, tomatoes, and a tangy vinaigrette.
Quick and easy blistered cherry tomatoes with shallots, parsley, thyme, and basil.