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Ingredients

• 2 heads  garlic
• 2 teaspoons  olive oil
• 1 cup  light mayonnaise dressing
• 1 tablespoon  lemon juice
• 1 to 2 tablespoons  snipped chives
• 1 pound  asparagus, tough ends snapped off
• 4   carrots, peeled, diagonally sliced 1-1/2 inches thick
• 1 pint  cherry tomatoes, stemmed
• 1 medium  eggplant, cut into 1-inch slices
• 3   zucchini, trimmed and cut lengthwise into quarters
• 1   red onion, peeled and cut into 1/4-inch slices
• 3   red, green, and/or yellow sweet peppers, stemmed, seeded, and quartered
• 2 tablespoons  olive oil

Description

Serve This Grilled Vegetable Appetizer At A Summer Barbecue. Prepare The Aioli Ahead Of Serving Time.

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