Crudité Platter with Roasted Garlic Aioli

bunch baby carrots, peeled with about 1 inch of green tops left on

head broccoli, cut into florets

head cauliflower, cut into florets

asparagus, trimmed

green or wax beans

fingerling (or small red) potatoes

Belgian endive, leaves separated

Slices of orange, red, or yellow bell peppers, or 1 cup grape or cherry tomatoes

Sea salt

Roasted Garlic Aioli