Grilled Vegetables with Herb Butter Mayonnaise

For the Grilled Vegetables

1. Wash the eggplant, zucchini, bell peppers and green beans thoroughly.

2. Cut the eggplant lengthways into 4-5 mm thick slices. Cut the green zucchini lengthways and cut the yellow zucchini crossways.

3. Now halve the peppers, remove the stem and seeds and cut each half into 4-5 pieces.

4. Cut the ends of the green beans, clean the mushrooms and cut them into slices. Cut the corn and the cob with a sharp knife into 3-4 equal pieces.

5. Melt the butter in a small saucepan and set it aside.

6. Place the vegetables on the hot grill and grill them to the desired degree of doneness. Meanwhile, brush with plenty of herb butter on all sides. As soon as the vegetables are ready, arrange on a platter, drizzle with the remaining herb butter and pour a good pinch of salt and pepper over it.

For the Herb Butter Mayonnaise

7. Put the herb butter in a small saucepan and melt it. Set aside to cool.

8. As soon as the butter is only slightly warm, put the egg yolks together with a splash of lemon juice, mustard and a little salt and pepper in a tall measuring cup and mix vigorously with a hand blender.

9. Now add the lukewarm butter drop by drop and keep mixing. As soon as the herb butter is used up, season again with salt and pepper and serve with the grilled vegetables.

TIP: If you want the mayonnaise to be a bit firmer, you can put it in the refrigerator for another 20-30 minutes before serving. If you keep the mayonnaise in the refrigerator for too long you can very carefully bring it to room temperature over some warm water in the kitchen sink. Do not heat it in the microwave!