Grilled Vegetables with Sage-Cilantro Sauce

I originally found this in one of my favorite cookbooks Cooking with Herbs it fast became one of the families favorite summer grill items, I will occasionally switch up the herbs in the dip, try using fresh basil-chive, oregano, tarragon or cilantro-chile

Marinade
                1 cup     Olive Oil
            2 cloves     Garlic
                 1 tsp     Dried Red Pepper Flakes
              ½ cup     Rice Vinegar
                  1 Tb     Fresh Chives, chopped
                  1 Tb     Fresh Basil, chopped

 Vegetables

                     2     Red Bell Peppers, seeded and cut into 8 pieces
                       1     Carrot, large and sliced thinly on angle
                       1     Red Onion, cut into 8 pieces
                      2     Anaheim Chiles
               2 ears     Corn, husks pulled back and silk removed
                       1     Eggplant, thinly sliced
            1 bunch     Scallions, trimmed to about 6” long
                       1     Sweet Potato, sliced very thin

 Sage-Cilantro Sauce

                       1     Egg plus 2 Egg Yolks
              2½ Tb     Rice Vinegar
              2½ Tb     Soy Sauce
              2½ Tb     Dijon Mustard
                 1 tsp     Sage, finely chopped
              ¼ cup     Sesame Oil
             1½ cup     Vegetable Oil
             1/3 cup     Olive Oil
                  1 Tb     Chili Oil
             1/3 cup     Sesame Seeds

 

Combine the marinade ingredients in a small bowl.  Pour over the raw vegetable and marinate for 2 hours.

While the vegetables are marinating, make the sauce.  Combine the egg, yolks, vinegar, soy, and mustard in a blender.  Blend for 1 minute.  Add the herbs.  With motor running, slowly drizzle in the sesame oil, then the vegetable oil, and finally the olive oil.  Add the chili oil.  It should have the consistency of mayonnaise.  (If you pour the oil into fast, it may not get the right consistency)  Stir in the sesame seeds by hand and refrigerate.

Prepare charcoal grill or barbecue.  Grill or broil the vegetables until they are just tender, about 4 minutes per side.

Serve hot or at room temperature.