This can be used as a spread for sandwiches, like the porchetta, caramelized onions, gruyere sliders as above, or as a dip for crudites. Anybody recognize Morning Glory 's buns?
Recipe adapted from You searched for vegetable mayonnaise - Andrew Zimmern
2 cups mayonnaise
1 medium sweet onion
1 medium red bell pepper
1 head of garlic, cut in half crosswise
2 medium roma/plum tomatoes
1 tablespoon lime juice
1/4 cup minced cilantro
Salt and pepper
Preheat the oven to 350 degrees.
Cut the onion in half lengthwise, then into quarter slices, leaving the ends intact, then peel the outer skin off.
Place onion, pepper, garlic head halves, and tomatoes on a foil or parchment lined baking sheet. Drizzle with 1 Tbsp EVOO. Sprinkle with salt and pepper. Toss with your hands so everything is coated.
Roast the vegetables until they have a slight char, around 30 minutes. Remove from oven, cool and then peel the skin from the pepper and tomatoes. Cut off the ends of the onion. Cut the tomatoes in half crosswise and gently squeeze out the tomato insides.
Place the onion, tomatoes, pepper, lime juice, salt and pepper into a food processor or blender. Squeeze the roasted garlic out of the head halves. Process thoroughly until smooth, add the mayonnaise and process until combined.