Mixed Vegetables with Aïoli (Aigroissade)



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250g green beans, trimmed
250g snow peas, trimmed
1 bunch baby carrots, peeled, halved
1 zucchini, sliced
400g can chickpeas, drained, rinsed
2 hard-boiled eggs, finely chopped
aïoli (garlic mayonnaise)
3 garlic cloves, crushed
1 egg yolk
1 cup (250ml) olive oil
1 tablespoon lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Steam, boil or microwave beans, snow peas, carrots and zucchini, separately, until just tender.

2. To make aïoli, whisk garlic and egg yolk together until pale and creamy. Gradually add 1/4 cup of oil, 1 teaspoon at a time, until mixture thickens. Add remaining oil in a thin stream, whisking continuously. Whisk in juice and season to taste.

3. Place vegetables, chickpeas and aïoli in a large serving bowl. Toss gently to combine. Serve topped with egg.