RELISH! VEG recipe on request. GRILLED VEGGIES WITH AVOCADO AIOLI Ingredients: 1 cup broccoli florets 2 cups red and yellow peppers, cut into strips 1 cup zucchini, cut into 3 inch strips 1 packet button mushrooms, whole with stalks 8-10 stalks asparagus 3 tbsp olive oil Salt and pepper to taste 6 hard-boiled eggs, halved lengthwise Avocado Aioli: 2 ripe Hass avocados 2 tbspfresh lime juice 1 large garlic clove, minced 2 tbspextra-virgin olive oil ¼ cup chopped fresh coriander (cilantro) or flat-leaf parsley Salt and freshly ground pepper How to make it: Trim away the bottom 1/3 of the asparagus stalk. Peel the stalks so that they are the same width as the tip. Clean the whole mushrooms. Prepare and cut the remaining veggies. Next, rub the olive oil over all the veggies, and sprinkle with salt and pepper. Place the veggies in a large, flat baking tray. Bake in a hot oven for around 30 minutes, stirring occasionally. Make the Avocado Aioli: Halve the avocados. Remove the seed, and scoop the flesh into a bowl. Mash with the lime juice and garlic. Remove into a food processor and puree. With the mixer running, drizzle in the oil in a steady stream. Put the puree into a bowl, add the coriander, and season with salt and pepper. Refrigerate for up to 2 hours. To serve, arrange the vegetables and eggs on a large platter. Spoon the aioli into a bowl and serve alongside.

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RELISH! VEG recipe on request. GRILLED VEGGIES WITH AVOCADO AIOLI Ingredients: 1 cup broccoli florets 2 cups red and yellow peppers, cut into strips 1 cup zucchini, cut into 3 inch strips 1 packet button mushrooms, whole with stalks 8-10 stalks asparagus 3 tbsp olive oil Salt and pepper to taste 6 hard-boiled eggs, halved lengthwise Avocado Aioli: 2 ripe Hass avocados 2 tbspfresh lime juice 1 large garlic clove, minced 2 tbspextra-virgin olive oil ¼ cup chopped fresh coriander (cilantro) or flat-leaf parsley Salt and freshly ground pepper How to make it: Trim away the bottom 1/3 of the asparagus stalk. Peel the stalks so that they are the same width as the tip. Clean the whole mushrooms. Prepare and cut the remaining veggies. Next, rub the olive oil over all the veggies, and sprinkle with salt and pepper. Place the veggies in a large, flat baking tray. Bake in a hot oven for around 30 minutes, stirring occasionally. Make the Avocado Aioli: Halve the avocados. Remove the seed, and scoop the flesh into a bowl. Mash with the lime juice and garlic. Remove into a food processor and puree. With the mixer running, drizzle in the oil in a steady stream. Put the puree into a bowl, add the coriander, and season with salt and pepper. Refrigerate for up to 2 hours. To serve, arrange the vegetables and eggs on a large platter. Spoon the aioli into a bowl and serve alongside.

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