Grilled Vegetables with Jalapeño Aioli
This grilled vegetable dish features a creamy, spicy jalapef1o aioli that perfectly complements smoky, tender veggies. Quick to prepare and bursting with bright, bold flavors, its a delicious and vibrant meal ideal for any occasion.
Ingredients
Main ingredients
- 1 large or 2 small jalapeños stemmed and deseeded if you want it mild
- ¼ cup fresh cilantro lightly packed
- juice of half a lime lime gives that bright zesty pop
- 1 clove garlic 'cause garlic makes everything better
- ¾ cup avocado oil mayonnaise creamy and smooth for the aioli
- to taste Sea salt
- 12 mini sweet peppers colorful and sweet to balance the spice
- 1 red onion red onion peeled and cut into 8 wedges but leave the root end intact so they hold up on the grill
- 2 medium zucchinis sliced on the bias about 1 inch thick
- 1 pint small okra for a little Southern pick-me-up texture
- 2 tablespoons avocado oil helps get that char just right on the grill
- to taste Freshly ground black pepper for a little seasoning kick
Instructions
Instructions
- First, you start by preheating your grill or grill pan over medium heat. You want it hot enough to get that char but not so hot it burns the veggies.
- While that’s heating, toss your jalapeños, cilantro, lime juice, garlic, mayonnaise, and sea salt into a blender or food processor. Blend till it’s smooth and creamy. This aioli’s gonna bring everything together.
- Next up, take your mini sweet peppers, red onion wedges, zucchini slices, and okra and toss ’em in a bowl with avocado oil and a pinch of sea salt. Make sure everything’s coated so they get grilled evenly and taste amazing.
- Now lay those veggies on the grill. You grilled pressure cooker pros know to watch ’em close. Let ’em cook 3 to 5 minutes per side. The goal is tender yet still holding up, with those nice grill marks.
- As veggies cook, keep an eye on the float valve and the valve hiss from your pressure cooker, if you're using it to steam anything first. Adjust your broth depth to keep things from getting soggy. Once grilled, plate the vegetables and don’t forget to set that jalapeño aioli right alongside for dipping. It’s got that creamy, spicy kick that makes each bite pop.
Notes
Serve grilled veggies warm with the spicy jalapeño aioli on the side for dipping. This combo makes a perfect vibrant meal or side dish.