Vegetables with aïoli sauce

The same recipe for aïoli sauce can also be used to make simple and delicious vegetable first çoùrses: just poach little new potatoes, trimmed courgettes or topped-and-tailed French beans separately in a saucepan of lightly salted boiling water until they are just tender. Drain and serve either hot or cold with aïoli sauce. Garnish each serving with ripe red tomato wedges, sprigs of fresh basil and black olives. Or serve this recipe for vegetables with aïoli.