recently we had a wedding planning meeting and we got to do our cake tasting and taste our wedding menu with the chef, including each menu item that will be served at our reception. there were lots of choices to make ahead of this meeting, including the selection of four passed appetizers. we had a hard time picking, and ended up choosing five hors d’oeuvres to taste, knowing we would need to nix one after the tasting. this turned out to be a very smart move!
one of the most impressive hors d’oeuvres that we picked was the mini kabobs of grilled portabella, red onion, zucchini with a garlic aioli. stephen called it “sneaky good” – in fact, it was so good that we decided to go home and recreate it ourselves!
have you made an aioli before? I had never made one before this recipe and I was so impressed with how it turned out. I followed the steps and it all turned out nicely, no pinterest fail here.
every year, we visit key west and I love picking up this fancy sea salt. I hoard it and rarely use it, but it was delicious in this aioli.
ingredients (serves 2-4):
-1 red onion
-1 package of whole white mushrooms
-1 package of cherry tomatoes
-2 garlic cloves
-1 t. dijon mustard
-2 large eggs, yolk only
-1 T. chopped dill
-1 c. oil, any type of vegetable oil will work
-1/4 c. lemon juice
1. wash and chop all your vegetables into bite sized pieces, leave the mushrooms whole just slice off the stems.
2. assemble the kabobs evenly and drizzle with soy sauce for grill marinade. grill kabobs at 425 degrees for 10-15 minutes.
3. while the kabobs are on the grill, make your lemon dill aioli.
4. place garlic, mustard, yolks, and dill in the bowl of a food processor and pulse until combined.
5. slowly add the oil through the top of the processor, in a very slow stream, with the processor running. this should take about two minutes.
6. once you have a thickened sauce, stop the motor and add the lemon juice and sea salt. pulse again until combined. let sit for about 15 minutes before serving.
7. you can easily drizzle the aioli over the kabobs on a large display plate, or you can drizzle the aioli on the plate first and place the kabobs on top.