Ingredients
- 1 bunch baby carrots, peeled with about 1 inch of green tops left on
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 1/2 pound asparagus, trimmed
- 1/2 pound green or wax beans
- 1/2 pound fingerling (or small red) potatoes
- 1 Belgian endive, leaves separated
- Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes
- Sea salt
- Roasted Garlic Aioli
Description
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