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 C. grape or cherry tomatoes

Sea salt

Roasted Garlic Aioli

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.

Roasted Garlic Aioli

1 garlic bulb

1 T. olive oil

1/4 C. pasteurized eggs

1 (6-ounce) jar marinated artichoke hearts (about 1/4 C.)

Juice of 1 lemon (about 3 T.)

1 T. Dijon mustard

Sea salt, to taste

Freshly ground pepper, to taste

1/2 C. canola or safflower oil

1/4 C. olive oil

Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 T. oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 C. olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.