Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.
I served this at New Years with a bunch of other finger food. The aioli is phenomenal, my favorite dip of the buffet (there were several, as I received a new food processor and was "stir crazy"). I really loved it with the fingerling potatoes. The blanched veggies are much more appetizing than just raw broccoli & cauliflower. I added Brussel sprouts as an experiment and was surprised they were the first veggies gone.
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