This is one of my favorite dinners to make all summer long. It’s so quick and easy, and I never get tired of eating Chipotle Mayonnaise! We usually add sweet potatoes or chicken to the grill to make this into a meal. In the spring, I like to add asparagus to the mix. Later in the summer, I add corn on the cob and sometimes mushrooms make their way in there.
I love the vibrant colors and flavors of this dish. Vegetables dipped in mayonnaise originates with the French, and we all know they know what they’re doing when it comes to food! I first got hooked on chipotle mayonnaise at the Calgary Farmers Market where they serve the best burger and sweet potato fries I’ve ever had! On the side of the plate there is a little container of chipotle mayonnaise that makes everything it touches, taste even better! So…it’s only logical that I would need a homemade version, right?
Homemade mayonnaise is really simple to make. The key to success, is to let the egg warm up first. If you forget to take your egg out of the fridge ahead of time, you can place it in a bowl of warm water for 10 minutes. By taking the chill off, you allow the egg to absorb oil more easily, creating a better emulsion.
Place all the ingredients except the oil into the blender and blend to combine. With the motor running, slowly drizzle the oil into the blender through the pour spout in the lid. Increase the speed a little as you go (3-4 on my Vitamix blender), and continue blending until all the oil has be incorporated into smooth, emulsified mayonnaise.
Note: the recipe calls for 1 Tablespoon of chipotle in adobo, which makes for a medium-spicy mayonnaise. Start by adding 1 Teaspoon, see how you like it and keep adding from there.
For the vegetables, choose whichever ones are your favorites. When I grill vegetables, I like to keep the pieces as big as possible because it makes it easier to move around. For most vegetables, I simply cut them in half; but for asparagus, I leave the spears whole for grilling.
Preheat your grill on high. Place your zucchini on an angle to achieve the first set of grill marks. Turn the heat down to medium and let the vegetables cook about 5 minutes, (the time could be more or less depending on your grill).
Rotate the zucchini 90 degrees to make the ‘crisscross’ grill marks and turn the other vegetables over. Cook for another 5-8 minutes until the vegetables are crisp tender.
Serve the grilled vegetables immediately with lots of yummy mayonnaise!
What’s your favorite summertime meal?Print
- 1 egg, left at room temperature for 30 minutes
- 2 Tablespoon freshly squeezed lime juice
- 1 Teaspoon Dijon mustard
- 1 Tablespoon chipotle chile in adobo, (from the can)
- 1/2 Teaspoon sea salt
- 3/4 cup olive oil
- 2 zucchini, ends removed and cut in half lengthwise
- 3 bell peppers, cut in half and seeds removed
- 1 onion (Vidalia), ends removed, peeled, and cut into slices
- Crack the egg and place in the blender. Add the rest of the ingredients except the olive oil. Blend until smooth.
- With the blender running, slowly add the olive oil in a drizzle. Increase the speed to 3 or 4, and continue blending until the mayonnaise is completely emulsified.
- Place in a container and refrigerate until you’re ready to use it. This mayonnaise recipe keeps for 4-5 days.
- Prepare the vegetables as directed and grill over medium heat until just tender (about 10 minutes). Serve immediately with Chipotle Mayonnaise.
We like to make a meal out of this by adding sweet potatoes or chicken to the grill. Asparagus is my favorite addition to this grill plate, but mushrooms are great as well.
For a quicker Chipotle Mayonnaise, I’ve included a recipe below ↓Print
- 1/2 cup good quality mayonnaise
- 1 Tablespoon freshly squeezed lime juice
- 1–2 Teaspoons chipotle in adobo (from the can)
- Whisk all ingredients together thoroughly and serve with everything!