Crudité with Lemon Garlic Aioli

Serves 3-4

Zucchini, quartered lengthwise
Carrots; sliced lengthwise
4 celery stalks; halved
1 Red Bell Pepper; sliced vertically
1 Green Bell Pepper; sliced vertically

Lemon Garlic Aioli
1 cup Mayonnaise
1/2 tsp Chili powder
4 Garlic cloves; pureed
4 tbsp Lemon Juice; freshly squeezed
Salt & Pepper to taste

Combine aioli ingredients in a small bowl and mix well. Add a serving of aioli to the bottom of a small bowl or cocktail glass. Top with raw veggie sticks and serve with a glass of Clos du Bois Sauvignon Blanc. Enjoy!

Crudité with Lemon Garlic Aioli and Clos du Bois Sauvignon Blanc