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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

This Is A Great Party Platter To Serve Any Time Of Year—just Change The Vegetables According To The Season. In Winter, Blanch The Vegetables (see Directions Below) To Give Them Extra Flavor And Color.

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