1.Steam, boil or microwave beans, snow peas, carrots and zucchini, separately, until just tender.
2.Place vegetables, chickpeas and Aioli in a large serving bowl. Toss gently to combine. Serve topped with egg.
3.Whisk garlic and egg yolk together until pale and creamy.
4.Gradually add 1/4 cup of oil, 1 teaspoon at a time, until mixture thickens.
5.Add remaining oil in a thin stream, whisking continuously. Whisk in juice and season to taste.
Aigroissade is a French term for cooked mixed vegetables served with aioli (garlic mayonnaise). It can be served warm or temperature.Note