I use this sauce with corn-on-the-cob. Also great with onions, summer squash, and any other vegetable that is good grilled. Using smoked paprika gives it a smokey flavor, so it turns out close to what it would taste like if it was grilled over charcoal.

1 large clove garlic
1/4 t salt
1/4 t black pepper
1/4 t smoked paprika
1 t lemon juice
1/4 c olive oil
1/3 c fresh basil, loosely packed

1. Put garlic clove in a mini-food processor or blender and process.
2. Add all other ingredients except basil and process.
3. Add basil and process thoroughly if using a mini-food processor. If using a blender, pulse until basil is in small pieces.
4. Coat vegetables with a generous amount of sauce using a silicone brush or your finger.
5. Preheat air-fryer at 400°F for 3 min.
6. Cook at 400°F until vegetables have some black spots. Try 8 min, but will depend on the amount of veggies.
7. After cooking, apply a light coating of sauce to serve.

Notes

• This makes enough sauce for 6 ears of corn. See Vegetable recipes [under construction].
• If using this sauce to grill over charcoal, you can omit the smoked paprika.
• The lemon juice helps prevent the basil from turning black. Tip: If making the sauce hours in advance, add 1/8 t vitamin C powder (ascorbic acid), and store the sauce in a jar with a tight lid. This truly prevents the basil from turning black.