Barbecued Cornish Game Hens and Vegetables with Aioli

Using poultry shears or a sharp knife, cut along either side of the backbones of the chickens. Remove and discard backbones. Place the chickens, breast-side up, on a work surface, and flatten with your hand. Combine the oil, lemon juice, garlic, green onions and thyme and brush the chickens with some of this mixture. Cook on a covered barbecue over a very low heat, for about 30 minutes, or until almost tender, turning once during cooking. (If you do not have a barbecue with a cover for slow cooking, bake the chickens at 375 degrees F for about 30 minutes, or until almost tender. Finish the chickens on a barbecue to brown and produce a smoky flavor.)

AIOLI:

Blend or process the egg yolks, salt and garlic until smooth. Gradually add the oils in a thin stream, with motor running, until the mixture is thick. Transfer to a bowl and stir in the lemon juice.

Thinly slice the eggplants and the zucchinis lengthways. Cut the bell peppers into thick strips; thinly slice the potatoes. Brush the vegetables with some of the oil mixture and barbecue beside the chickens until well browned and tender (about 10 minutes). Drizzle with the remaining oil mixture and serve with salt, pepper and Aioli.