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Roasted Veg Boards with Nasturtium & Basil Mayonnaise


Recipe Info

  • Servings : 7
  • Prep Time : 10m
  • Cook Time : 10m

A very simple starter that is incredibly beautiful!


  • 800 grams Mixed Vegetables-small carrots in half
  • lengthways, long stem broccoli, asparagus-whatever is in season and easy to eat with your hands
  • 3 tablespoon(s) Olive Oil
  • 1 Egg
  • 1 Handful of each basil and nasturtium leaves(omit nasturtiums if difficult to find)
  • 1 tablespoon(s) Dijon Mustard
  • 1/2 Lemon to make juice
  • 1 teaspoon(s) Salt
  • 1 tablespoon(s) Sugar
  • 300 mL Sunflower oil mixed with 100ml olive oil


Step 1

Preheat the oven to 240°C grill.

Step 2

Wash and clean the vegetables and place on a large roasting tray. Drizzle with olive oil, salt and pepper. Place in the oven under the grill and cook for a few minutes each side – the veg will be crunchy and slightly charred.

Step 3

Place the egg in a bowl with the leaves, Dijon mustard, lemon juice, salt and sugar. Using an electric hand beater or whisk, slowly drip the oil in whisking continuously. About halfway through start adding a steady stream of oil, whisking until the mayonnaise is thick and glossy.

Step 4

Serve the roasted vegetables with the basil & nasturtium mayo on chopping boards.

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