Garlic Rosemary Grilled Vegetables - cooking recipe

Ingredients

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

Preparation

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.
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.
Brush onion, leek, eggplant, zucchini, mushrooms and 3 unpeeled garlic cloves with dressing. Grill vegetables, in batches, until tender.
Squeeze cooked garlic into small bowl; discard skins. Whisk in remaining rosemary, mayonnaise and 1 tbsp lemon juice. Serve vegetables with mayonnaise mixture.