• Roasted Vegetable Mayonnaise


The Perfect Seasoned Mayo

By Andrew Zimmern

This jazzed-up vegetable mayonnaise is my go-to sandwich spread. It’s also a great dip for summer vegetables.

Roasted Vegetable Mayonnaise


  • 2 cups mayonnaise
  • 1 sweet onion
  • 1 red bell pepper
  • 1 head of garlic, roasted
  • 1 tablespoon lime juice
  • 2 Roma tomatoes
  • 1/4 cup minced cilantro


Preheat the oven to 350 degrees. Remove the skin on the onions, leaving the root end intact. Cut into quarters through the root.

Place onion, pepper, head of garlic and tomatoes in a mixing bowl. Season with salt and pepper. Add 1 tablespoon of olive oil. Mix thoroughly and place on a baking sheet.

Roast at 350 degrees until the vegetables are slightly charred, approximately 30 minutes. Remove and peel the peppers and tomato.

Remove the stem of the onion. Remove the roasted cloves of garlic; they should be soft, sticky and sweet.

Place all of the ingredients except the mayonnaise in a food processor. Blend thoroughly until smooth. Fold in the mayonnaise. Adjust seasonings as required.

Use the vegetable mayonnaise as a sandwich spread or as a dip with fresh vegetables.

Photograph by Madeleine Hill.

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