Vegetables

• 3 zucchini, cut lengthwise into ½’ thick slices
• 16 spears asparagus
• 2 red bell pepper, cored and cut into long slices
• 2 yellow or orange bell pepper, cored and cut into long slices
• 1 red onion, sliced
• 8 ounces button mushrooms, partial stem removed
• 1 head cauliflower, cut into florets
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Aioli

• 6 garlic cloves, grated or mashed to a paste
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• 2 large eggs
• 2 large egg yolks
• 1-½ cups extra-virgin olive oil