Grilled Veggies with Aioli

Easy
Makes 2 cups aioli
Ingredients: 
  • 1/2 cup olive oil
  • 2 tbsp. minced garlic
  • 1 tsp. peppered seasoned salt
  • 2 cups mayonnaise
  • 2 tbsp. minced garlic
  • - vegetables of your choice (see instructions for variations and amounts)
Instructions: 

In small bowl, combine 1/2 cup olive oil, 2 tbsp. minced garlic and 1 tsp. peppered seasoned salt. In small bowl, combine mayonnaise and garlic; refrigerate, covered, to blend flavors.

Spray grill rack with nonstick cooking spray. Preheat grill to medium heat. Using direct heat cooking method, arrange veggies on grill rack; grill until fork-tender (see below for times). Serve aioli with grilled veggies if desired.

Variations:

  • Whole Carrots With Some Green Tops: Blanch unpeeled carrots in boiling water (3-4 min.). Toss in seasoned oil to coat; grill 10-12 min., turning several times.
  • Green Onions, Mushroom Caps, Portabella Mushrooms: Clean onions and mushrooms; pat dry. Toss in seasoned oil to coat; grill 6-8 min., turning several times.
  • Potato Wedges, Sweet Potato Wedges: Scrub potatoes and pierce with a fork; microwave on high for 5 min. Cut into 3/4 thick wedges. Toss in seasoned oil; grill 10-12 min., turning several times.
  • Red, Yellow, Orange and Green Bell Peppers: Wash peppers; pat dry. Cut off ends of peppers; remove seeds and membrane. Cut peppers into wedges. Toss in seasoned oil to coat; grill 6-8 min., turning several times.
  • Zucchini and Yellow Summer Squash: Wash zucchini and summer squash; pat dry. Slice into 1/4"" thick slices. Toss in seasoned oil to coat; grill 3-4 min., turning several times.