Cut all the veg into large strips. Blanch these by frying at 160c for six to eight minutes, drain and chill.
For the mayonnaise, separate 2 eggs, add white wine vinegar, water & whisk together. Continue mixing the mayonnaise & slowly start whisking in the oil. To finish it off, finely chop some basil (but not too finely or they'll go brown) and add to the mayonnaise and add a squeeze of lemon, a touch of salt and pepper and fold through. Fry all the vegetables again at 190c for two to three minutes until crispy.