Sprig’s Wasabi Aioli is a thick, flavour-packed sauce, which gets its body from olive oil and garlic. And then spiked with Wasabi, and oil of mustard. The hint of Wasabi is delightful here in this version of Aioli. Crisp, golden Baguette slices with a creamy, dreamy top layer of Wasabi Aioli makes it a perfect base for the tasty, assorted vegetable skewers. Play with the veggies of your choice, and let the magic happen over the grill. Serve Aioli Bruschetta with Grilled Vegetable Skewers at your summer afternoon tea-party and please your guests. 🙂
Aioli Bruschetta with Grilled Vegetable Skewers
Call this a perfect party snack, these tasty, Aioli Bruschetta with Grilled Vegetable Skewers have everything to tantalize the taste buds.
- 7 slices- Baguette
- 1- Tomato
- 7- Shallots
- 1- Zucchini (small)
- 1- Yellow bell pepper
- 2-3- Baby corn
- Olive oil
- Salt to taste
- Black pepper powder for seasoning
- Sprig’s Wasabi Aioli As required
- Fresh herb for garnishing (cilantro/ parsley/ basil)
Soak the skewers in water for 3-4 hours.
Slice the baguette into ½ inch slices, keep aside.
Cut all the veggies in cubes except the shallots. Peel the shallots, and keep aside.
Apply olive oil by using a pastry brush on both sides of the Baguette slices. Toast them until golden and crisp, keep aside. Stick the veggies alternately on the skewers and brush oil over them.
Heat a grill pan or turn on the grill until sizzling hot. Brush the pan with some oil, if using the grill grease with oil. Place the skewers over hot grill pan/grill. Grill for a minute or two on each side or until the veggies turn softer and look like roasted. Season with salt and pepper.
To assemble the Aioli Bruschetta, slather the top of the toasted baguette slices generously with Sprig’s Wasabi Aioli and place one grilled vegetable skewer on every slice. Garnish with fresh herb. Serve immediately.