Grilled Vegetables with Basil Mayonnaise

Grilling vegetables is a heathy way to cook, and it looks great on the dinner table. 

Serves 4-6 
Preheat broiler

1/2 cup (120 ml) olive oil

2-3 minced cloves of garlic

1/2 tsp. (2,5 ml) each: dried thyme and marjoram

1/4 tsp (1,24 ml) black pepper

2 organic sweet potatoes, cut into thin slices

sliced 1/2 inch (125 mm) thick on an angle:

1 medium eggplant

3 organic yellow squash

2 large organic zucchini

and 2 medium onions, cut into rings

optional: add other vegetables

1 each organic: red and yellow bell pepper, cut in half

4 small organic tomatoes, cut in half

Basil Mayonnaise*

1. In a bowl, Mix oil, garlic, thyme, marjoram, and pepper.
2. Brush the sweet potatoes with oil and set in a single layer on a baking sheet.
3. Broil about 4-5 minutes on each side, until they are tender and lightly brown.
4. Put the potatoes in a serving dish and cover to keep warm.
5. Use the same baking sheet, put the eggplant, squash, zucchini, onion, bell peppers, and tomatoes halves (cut-side down).
6. Brush them with oil and bake about 2 minutes on each side, until just tender.
7. Arrange grilled vegetables on a serving platter.
8. Serve with Basil Mayonnaise on the side.

*Basil Mayonnaise

Makes 1 1/4 cups (300 ml)

6 ounces = 12 Tbs. (180 g) organic tofu

1/2 cup (120 ml) olive oil

1 cup (240 ml) basil* leaves 

1-2 lightly chopped garlic cloves

1 tsp. (5 ml) Dijon mustard

1. Purée tofu.

2. Gradually add the oil.

3. Add the basil, garlic, and mustard, blend well.

4. Put in a small bowl, cover and refrigerate until serving time.

5. Serve as a dressing, on sandwiches, with vegetables or spread on salmon before grilling.

*Basil is also called: great basil, Saint-Joseph's-wort, "king of herbs", "royal herb".
"Basil" comes from Greek βασιλικόν φυτόν /basilikón phutón/, "royal/kingly plant". 
It is possibly native to India and cultivated there for more than 5000 years!

-modified 365 Ways to Cook Vegetarian