For The Herbed Mayo

For The Herbed Mayo

Ingredients:
1 cup (250 ml) vegan mayonnaise
¼ cup (10 g) fresh basil
2 sprigs fresh thyme
1 tablespoon fresh parsley
1 tablespoon fresh chives

Directions:
1
Heat your barbecue grill to high. Trim the greens from the radishes, leaving an inch
or two. Slice the zucchini and snap off the woody ends of the asparagus. Place the
vegetables in a large dish and drizzle with oil. Toss to coat and sprinkle with salt.
2
Grill the vegetables in a grill basket with the barbecue cover open, until tender and
beginning to char. You may need to cook them in two batches—if so, keep them warm
on the warming shelf in the barbecue, or in an oiled baking dish covered with foil.
3
For the herbed mayo, chop the herbs and mix with the vegan mayonnaise in a small
bowl. Serve alongside the veggies for dipping.
GREEN TIP: Don’t toss those radish greens—throw them in your next batch of fresh
pesto.
CALORIES (