Crudites with Roasted Garlic Aioli

Preheat oven to 400ºF. Cut off the pointed end of the garlic. Place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining aioli ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days.

Arrange prepared vegetables on a platter and serve with aioli for dipping.

Use any vegetables you like. Here are some more options:

Belgian endive, leaves separated
new red potatoes, cooked and quartered
zucchini
jicama
rutabaga
snow pea pods
celery sticks
broccoli florets, steamed
asparagus, trimmed and steamed