Step 1

In a medium bowl, combine the mayonnaise and the garlic.

Step 2

Whisk in the water, the lemon juice, and the salt until smooth.

Step 3

Slowly whisk in the olive oil until combined and smooth.

Step 4

Cover and chill the aioli for at least 1 hour.

Step 5

Preheat the oven to 400 degrees F.

Step 6

Line a 10x15-inch baking pan with parchment paper.

Step 7

In a resealable plastic bag, combine the panko, the parmesan, the oregano, the garlic powder, and the black pepper.

Step 8

In a small bowl, combine the egg and the milk.

Step 9

Add 1 cup of the vegetables to the egg mixture and toss to coat.

Step 10

Using a slotted spoon, transfer the vegetables to the panko mixture in the bag, sealing and shaking the bag to coat the veggies.

Step 11

Place the coated vegetables in the prepared baking pan.

Step 12

Repeat the dredging process as many times as necessary until all of the vegetables are coated.

Step 13

Drizzle the vegetables with the melted butter.

Step 14

Bake, stirring twice, until the vegetables are tender and the coating is golden, about 20-25 minutes.

Step 15

Serve the veggies with the aioli.