Grilled Vegetables With Basil Mayonnaise Recipe

Name: Grilled Vegetables With Basil Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small carrots with 1-inch greens intact, peeled; 6 green onions, cut into 3-inch pieces; 2 medium red and/or yellow bellpeppers, cut into 8 wedges; 2 medium zucchini and/or yellow summer squash, cut diagonally into 1-inch pieces; 2 tablespoons Land O Lakes Butter, melted; 1 teaspoon finely chopped fresh garlic*; 1/2 teaspoon coarse ground pepper; 1/4 teaspoon salt; 1/2 cup mayonnaise; 1/3 cup coarsely chopped fresh basil leaves; 2 tablespoons fresh lemon juice; 1 teaspoon finely chopped fresh garlic*

Servings: persons

8 small carrots with 1-inch greens intact, peeled
6 green onions, cut into 3-inch pieces
2 medium red and/or yellow bellpeppers, cut into 8 wedges
2 medium zucchini and/or yellow summer squash, cut diagonally into 1-inch pieces
2 tablespoons Land O Lakes Butter, melted
1 teaspoon finely chopped fresh garlic*
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup mayonnaise
1/3 cup coarsely chopped fresh basil leaves
2 tablespoons fresh lemon juice
1 teaspoon finely chopped fresh garlic*

1
Heat gas grill on medium or charcoal grill until coals are ash white.
2
Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.
3
Place carrots, onions, peppers and squash in grilling pan.
4
Drizzle with melted butter; sprinkle with 1 teaspoon garlic, pepper and salt.
5
Place onto grill.
6
Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes).
7
Meanwhile, stir together all basil mayonnaise ingredients in small bowl.
8
Serve with roasted vegetables.
9
*Substitute 1/2 teaspoon instant minced garlic.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 small carrots with 1-inch greens intact, peeled, 6 green onions, cut into 3-inch pieces, 2 medium red and/or yellow bellpeppers, cut into 8 wedges, 2 medium zucchini and/or yellow summer squash, cut diagonally into 1-inch pieces, and more.

Yes, Grilled Vegetables With Basil Mayonnaise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetables With Basil Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions