1. Scrub the carrots and cut into 2- x 2-1/2-inch pieces. 2. Slice the zucchini diagonally into 1/2-inch thick slices. 3. In a medium bowl, toss the vegetables with the olive oil until well coated. 4. Place the vegetables on the barbeque grill; grill over medium-low heat 4 to 6 minutes for the zucchini and 8 to 10 minutes for the carrots, turning often, until browned and tender. 5. Watch the carrots carefully as their natural sugar gives them a tendency to burn easily. 6. Meanwhile, in the same bowl, combine the mayonnaise, sour cream, garlic, lemon zest, salt and pepper. 7. Add the cooked vegetables to the mayonnaise mixture; toss well. 8. Spoon into a serving bowl; sprinkle with the toasted sesame seeds. 9. Serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
