I finally found some more vegetables my husband will eat, hallelujah!!!!!!

I LOVE vegetables (I think I’ve said that here 400 times before). The only vegetable that I didn’t like was mushrooms. But in the last year I have started to like them, in fact, I really like them.

Now my husband, um ya, he’s another story. We truly are opposite in almost every way, including our taste preferences. So of course he doesn’t like vegetables. Ok ok, for his sake, I can’t say he doesn’t like them, but he is just ‘selective’ about the ones he likes.

Here is the ever so expansive list of vegetable smy husband will eat, and he is not particular, AT ALL, about how he likes them prepared:

broccoli: steamed until just tender, but not mushy.

spinach: raw, NOT cooked in any way, unless it’s minimally mixed into a sauce.

tomatoes: raw, but only if they are mixed in with something (like guacamole) and raw. But he only likes tomato sauce for pasta, no cream sauces.

mushrooms: raw or cooked. But if they are raw, they need to be cut small.

So you see my dilemma when it comes to including vegetables in our meals. But the other day I experimented by grilling veggies. Grilling veggies wasn’t the experiment, seeing if he would like the grilled veggies was. Experiment success!!! He in fact LOVED the grilled mushrooms and sweet potatoes. He went as far to say it is his new favorite way to eat them.

As for the aioli, he hates most sauces, but I LOVE sauces and dips So the ioli is for me. And I practically drank the stuff. It has tons of flavor and doesn’t taste heavy, it’s refreshing. It’s going to be a new ‘go to’ sauce and dip for roasted, steamed, grilled or raw veggies. Shoot, it would be great with chicken or steak too!

Grilled Vegetables

2 sweet potatoes, sliced into 1/4 inch slices

1 red onion, sliced

1 bunch asparagus

2 portobello mushroom caps, sliced

Place all veggies in a single layer on a grill over medium heat. Drizzle with olive oil. Grill for about 7 minutes on each side. Serve immediately with aoili, or allow to cool. Either way the veggies are EXCELLENT!

Cilantro Avocado Aioli

1/4 cup light mayo (can sub veganaise to make it vegan)

1 lemon, juiced (about 1/3 cup)

1 tbsp minced garlic

2 tbsp red onion, minced

3 tbsp cilantro, minced

1/4 tsp salt

1/4 tsp black pepper

1 avocado

Combine all ingredients in a food processor and process until pureed. Serve immediately or cover and chill until ready to serve.

Can be stored in an airtight container in the fridge for up to 5 days.