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Roasted Veggies with vegan Aioli

Course Side Dish
Cuisine Mediterranean, Spanish
Keyword BBQ, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Velvet & Vinegar


Roasted Veggies

  • 1 eggplant organic
  • 2 sweet corns organic
  • 1 green zucchini organic
  • 1 yellow zucchini organic
  • 2 avocados organic
  • 350 g mini bell peppers organic
  • 50 ml canola oil organic


  • 3-4 garlic cloves organic
  • 100 ml olive oil organic
  • 1 tbsp lemon juice organic
  • a dash of white pepper organic
  • a dash of salt organic
  • 3 tbsp aquafaba
  • 3 tbsp vegan mayonnaise optional



  1. peel garlic cloves and chop them very finely.

  2. add all the ingredients into a kitchen machine (excepts the olive oil and mayonnaise). Switch on the kitchen machine and mix all the ingredients at medium speed. Slowly start adding the olive oil and mix until your aioli is getting thick.

  3. if the garlic taste is too strong for you, try adding vegan mayonnaise, it will help reducing the garlic flavor.

Roasted Veggies

  1. rinse off all the veggies (except avocado) and pat dry.

  2. cut eggplant and zucchinis into strips. Half sweet corn and avocado. Also remove the avoda core.

  3. baste the veggies with canola oil and put them onto the grill. Roast until soft whilst turning them from time to time.