Prepare the vegetables by peeling and cutting them into similar sizes. Place them in two containers preferably with holes in them. Put the thicker vegetables in one container and the thinner vegetables in the other. Preheat the oven and start by steaming the thicker vegetables for about 15-18 mins. After that, steam the thinner vegetables for about 5 mins.
Make the mayonnaise while the vegetables are steaming. Put 2 egg yolks in a bowl. Add the mustard and vinegar and then whisk together. Gradually add small drops of oil, while whisking all the time. When all oil is added, season with salt and pepper. Finally, add the finely chopped herbs.
Arrange the steamed vegetables on a plate and serve with the mayonnaise and perhaps some bread.
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