Vegetables on the Grill: Basil-Garlic Mayonnaise

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<p>• 1 or 2 garlic cloves, pressed<br />
• 1 to 2 tablespoons minced fresh basil leaves<br />
• 1/2 cup mayonnaise</p>
<p>1. In a jar or small bowl, stir the garlic and basil into the mayonnaise, cover, and store in refrigerator for as long as a week.</p>
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<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion,<em> treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide <em>(1996) and several other books from Interweave Press</em>.</p>
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