Grilled Vegetables and Ginger Citrus Mayonnaise

Ingredients

• 2 each crookneck or summer squash, baby zucchini, large whole carrots, large fennel or 3 medium fennel bulbs
• 5 to 6 shallots
• Kosher salt and freshly cracked black pepper
• Extra virgin olive oil
• Ginger Citrus Mayonnaise
• 3 juicy oranges, grapefruits, Meyer lemons, mineolas, tangerines, Mandarins, blood oranges, etc., cut in half (6 halves total)
• 3 tablespoons (or more for desired consistency) store bought preferred mayonnaise
• Kosher salt and freshly ground pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger

Preparation

1. Preheat grill for vegetables.
2. To make the mayonnaise, squeeze all the juice out from 5 of the 6 citrus halves into a saucepan and bring to a boil over high heat. When juice begins to boil, lower heat to medium-high and reduce juice until thick and syrupy, being careful not to let it burn.
3. Remove from heat, pour into a bowl, and allow to cool slightly. (At this point you can grill the vegetables). Whisk in mayonnaise, ginger, and cayenne pepper until smooth. Squeeze in juice from last remaining citrus half, and season to taste with salt and pepper.
4. Cut all veggies in half lengthwise, rub all sides sparingly with olive oil, and sprinkle with salt and black pepper. Grill, cut side down first, for 4 to 6 minutes if small, 5 to 8 minutes if large pieces. Flip so skin side is down, and grill all an additional 1 to 2 minutes, until all veggies are firm but easily sliced with a knife. Serve on platter alongside bowl of ginger citrus mayonnaise or drizzled on top of vegetables.

Serves

Serves 6 to 8

Source

Palmolive

© 2014 All rights reserved.