Chef Cat Cora's Grilled Vegetables and Ginger Citrus Mayonnaise Recipe

Preheat grill for vegetables.

Meanwhile, to make the mayonnaise: Squeeze all the juice from 5 of the 6 citrus halves into a saucepan and bring to a boil over high heat. When juice begins to boil, lower heat to medium-high and reduce juice until thick and syrupy, being careful not to let it burn. Remove from heat, pour into a bowl, and allow to cool slightly.

At this point you can grill the vegetables. Cut all veggies in half lengthwise, rub all sides sparingly with olive oil, and sprinkle with salt and black pepper. Grill, cut side down first, for 4-6 minutes if small, 5-8 minutes if large pieces. Flip so skin side is down, and grill an additional 1-2 minutes, until all veggies are firm but easily sliced with a knife. Transfer to a serving platter.

While veggies are grilling, finish the mayonnaise. Whisk mayonnaise, cayenne pepper and ginger into citrus syrup until smooth. Squeeze in juice from last remaining citrus half, and season to taste with salt and pepper. Serve in a bowl alongside grilled vegetables or drizzled on top of vegetables.