Grilled Vegetables with Alioli.

Preparation Time: 30 Minutes.

Cooking Time: 15 Minutes.

Serves 4 to 6 People.

Ingredients:

To Make ALIOLI:

2 Egg Yolks.

4 Garlic Cloves.

1 Cup of Olive Oil.

A Pinch of Black Pepper.

2 Table-spoons of Lemon Juice.

VEGETABLES:

4 Baby Eggplants (Aubergines).

4 Medium  Red Peppers.

4 Medium Tomatoes.

4 Small Onions.

1/3 Cup of Olive Oil.

1/3 Cup of Chopped Parsley.

1 Garlic clove Crushed.

1/4 Tea-spoon of Pepper.

1) To make the alioli, put the egg yolks in a bowl with the garlic, whisk for 1 minute. Add the olive oil, one tea-spoon at a time,whisking all the time and always on the same direction.(or else it could curdle) Once the mixture has thicken and has a creamy texture, add the oil in bigger quantities and the mixture should thicken. Last when all the olive oil has been added, add the black pepper and the lemon juice. Cover and reserve for later use.

2) Grease an oven tray with a little bit of olive oil. Place the vegetables on top without taking the skin off. Grill for on a high temperature for 6 to 8 minutes. Turn the vegetables one time,the vegetables will be done when the skin has turned of a black colour. When done cover them with a clean wet cloth and leave them to cool down for a bit. Take off the skin of the veggies and cut then into chunks. Put then into a serving dish.

3) Mix the oil and the chopped parsley ,garlic and the pepper.Whisk,and pour this mixture over the cooked vegetables. Serve hot or luke warm with the alioli and crusty bread.