Garlic Rosemary Grilled Vegetables

• 1 None red pepper, quartered and seeded
• 1 None yellow pepper, quartered and seeded
• 1/4 cup olive oil
• 4 cloves garlic
• 1 None lemon, peel grated and lemon juiced
• 2 tsp finely chopped fresh rosemary
• 1 None red onion, cut into wedges
• 2 None leeks, trimmed, cut into 3/4-inch pieces
• 1 None eggplant, thickly sliced
• 2 None zucchini, thickly sliced
• 4 None portobello mushrooms, quartered
• 1/3 cup mayonnaise

1. Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Grill peppers until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel away skin; slice pepper thickly.
2. For the garlic rosemary dressing, whisk oil, 1 crushed clove of garlic, 1 tsp finely grated lemon peel and half the rosemary in small bowl.
3. Brush onion, leek, eggplant, zucchini, mushrooms and 3 unpeeled garlic cloves with dressing. Grill vegetables, in batches, until tender.
4. Squeeze cooked garlic into small bowl; discard skins. Whisk in remaining rosemary, mayonnaise and 1 tbsp lemon juice. Serve vegetables with mayonnaise mixture.

red pepper, yellow pepper, olive oil, garlic, lemon, fresh rosemary, red onion, leeks, eggplant, zucchini, portobello mushrooms, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/36958 (may not work)