Sun-dried Tomato Aioli with Seasonal Vegtables

By wpolumbo

Another healthy alternative to start a meal!

Ingredients

• 1/2 head small red cabbage
• 1/2 cup light mayonnaise
• 2 tablespoons sun-dried tomato bits, such as Sonoma brand, or finely chopped sun-dried tomatoes
• 1 large clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups cauliflower florets (about 1 head)
• 1 large red bell pepper
• 1 large yellow or orange bell pepper
• 12 baby carrots
• 2 cups sugar snap peas

Details

Servings 12

Preparation

Step 1

Bring a large pot of water to a boil. Meanwhile, cut a well in cabbage half, which will hold the aioli. Combine mayonnaise, tomato bits, garlic, and pepper flakes; mix well. Spoon into the cabbage half; cover and chill at least 1 hour or overnight.

Cook the broccoli and cauliflower florets in the boiling water for 1 to 2 minutes or until crisp-tender. Transfer to a colander; rinse with cold water. Drain well; cover and chill until serving time.

Cut bell peppers in half lengthwise; discard stems and seeds. Slice halves lengthwise into 1-inch strips, leaving the rounded ends of the pepper intact. Cut each strip diagonally in half to form bell pepper scoops. Cover and chill until serving time.

Place cabbage containing aioli in the center of a shallow basket lined with greens such as red-leaf lettuce or flowering kale. Arrange broccoli, cauliflower, bell peppers, carrots, and sugar snap peas around dip. Serve chilled or at room temperature.