Drizzle vegetables with olive oil, roast them in the oven until tender, and serve—what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast.Plus: More Vegetable Recipes and Tips
Variations Plenty of other vegetables lend themselves to roasting. Try wedges of sweet potato or fennel, whole scallions or mushrooms, or halved Brussels sprouts.
Roasted vegetables and pungent aioli are best partnered with a fairly neutral-flavored, high-acid wine with some body. Italy's Collio region produces delicious Pinot Grigios that perfectly match that description.