Grilled Vegetables with Basil Mayonnaise
Vegetables:
2 medium red and/or yellow peppers, cut into 8 wedges
2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 tablespoons butter, melted
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 teaspoon finely chopped fresh garlic
Basil Mayonnaise:
1/2 cup mayonnaise
1 teaspoon finely chopped fresh garlic
2 tablespoons fresh lemon juice
1/3 cup coarsely chopped fresh basil leaves
Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
Place peppers, squash, carrots and onions in grilling pan. Drizzle with melted butter; sprinkle with pepper, salt and 1 teaspoon garlic.
Place on grill. Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes).
Meanwhile, stir together all basil mayonnaise ingredients in small bowl. Serve with roasted vegetables.
Makes 6 servings.
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