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.
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.
Read More
