A colorful array of garden vegetables are grilled and served with basil and lemon mayonnaise.
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8 small carrots with 1-inch greens intact, peeled
6 green onions, cut into 3-inch pieces
2 medium red and/or yellow bell peppers, 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
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 carrots, onions, peppers and squash in grilling pan. Drizzle with melted butter; sprinkle with 1 teaspoon garlic, pepper and salt. Place onto grill. Cover; grill, stirring occasionally, 8-12 minutes or until vegetables are roasted.
Meanwhile, stir together all basil mayonnaise ingredients in small bowl. Serve with roasted vegetables.
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