Name: Assorted Dipping Vegetables
Cook time: 1 1/2 hr
Total time: 1 3/4 hr
Yield: Serves 12 (as part of aïoli menu)
Ingredients: 1 large fennel bulb (sometimes called anise); 3 Belgian endives, trimmed; 12 small (not baby) carrots with tops, greens trimmed to 2 inches; 2 lb small zucchini, halved lengthwise; 2 pints red and yellow pear or cherry tomatoes; 2 bunches radishes, trimmed; 2 bunches scallions, trimmed; 2 lb green beans, trimmed; 2 lb cauliflower, cut into florets; 2 lb small turnips, peeled; 1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes

Feel free to add, subtract, or substitute any raw or cooked vegetables you'd like, but make sure there's a good variety of textures and colors.

Cooks' notes:

•Raw vegetables may be cut and chilled 1 day ahead.

•Cooked vegetables (not including potatoes) may be prepared 1 day ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture.

Recipe notes

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