2 red bell peppers, seeded and cut into 8 strips
1 large carrot, peeled and sliced thinly on an angle
1 red onion, cut into 8 pieces
2 Anaheim chiles
2 ears corn, cut into 2-inch pieces
1 eggplant, thinly sliced
1 sweet potato, thinly sliced
1 bunch scallions, trimmed to 6 inches long
2 yellow squash, sliced
2 zucchini, sliced
1 1/2 tsp minced garlic
1/2 teaspoon crushed red pepper flakes
1 Tb chopped chives
1 Tb chopped fresh basil

Sauce:
1 pasteurized egg
2 pasteurized egg yolks
2 tablespoons white wine vinegar
1 1/2 tsp Dijon mustard
1 tsp chopped fresh sage
1 tablespoon chopped cilantro
3/4 cup vegetable oil
2 tablespoons toasted sesame seeds
Fresh herbs for garnish.

Combine olive oil, garlic, red pepper flakes, chives, and basil in a small bowl and mix well. Pour over the chopped vegetables and marinate for 2 hours.

Combine the egg, egg yolks, vinegar and mustard in a blender and process for 1 minute. Add the sage and cilantro. Add the oil in a fine stream, processing constantly, until the sauce is the consistency of mayonnaise. Stir in the sesame seeds and chill until ready to use.

Drain the vegetables and discard the marinade. Grill over hot coals for 3 to 4 minutes per side or until tender. Arrange the vegetables on a plate and drizzle the sauce over the vegetables. Garnish with fresh herbs.