Makes about 8 servings

This stunning presentation of glistening vegetables is great on the buffet. Immediately after roasting, arrange the hot vegetables on a platter. Add olives and jarred marinated artichoke hearts, if you like. Serve the sauce in a bowl on the side, a basket of sliced French bread, and provide plates and forks. Or, if you prefer, serve the vegetables as a lovely side dish for one of your holiday meals.

For the vegetables

¼ cup olive oil

4 cloves garlic, minced

1 teaspoon minced fresh oregano

1 teaspoon minced fresh rosemary

1 teaspoon fresh thyme leaves

¼ teaspoon freshly ground pepper

Pinch of salt

8 trimmed medium-thick asparagus spears

½ eggplant, peeled and cut into ½-inch-thick wedges

2 portobello mushrooms, cut into ½-inch-wide strips

1 red bell pepper, cut into 1-inch-wide lengthwise strips

1 zucchini, halved horizontally, each half cut into ½-inch-thick wedges

½ red onion, cut into ½-inch-thick wedges

For the sauce

¼ cup mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

1 clove garlic, minced

1 teaspoon minced shallot

1 teaspoon capers, drained and rinsed

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme