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.