Grilled Garden Vegetables with Sour Cream Herb Sauce

Grilled Garden Vegetables with Sour Cream Herb Sauce

Grilling vegetables creates a slightly smoky and caramelized tastiness that brings out their best flavors. These yummy bites make a perfect appetizer plate, a savory side dish for grilled meats, or an entrée by adding a sprinkle of parmesan cheese. Choose your favorites to grill – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, or asparagus. Our simple sour cream sauce adds an extra zing and can be created with your favorite herbs.

INGREDIENTS
8-ounce container sour cream or crème fraîche
4 tablespoons chopped fresh herbs – mix of basil, rosemary, oregano, chives, sage, dill, parsley, thyme & cilantro
2 tablespoons fresh cream
1 tablespoon fresh lemon zest
Kosher salt
Fresh ground pepper
4 pounds of fresh garden vegetables – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, asparagus cut into large pieces or left whole
¾ cup olive oil
Chopped basil leaves

DIRECTIONS
Combine the sour cream or crème fraîche with the herbs, cream, and lemon zest. Mix well. Add salt and pepper to taste. Cover and chill until ready to use.

Heat a BBQ grill to very hot. Brush each side of the vegetables with oil and sprinkle with salt. Working in batches, grill the vegetables until tender, lightly charred, and well marked. About 10 to 12 minutes for potatoes; 8 to 10 minutes for the bell peppers quarters, or whole small peppers and onion quarters; 7 minutes for the zucchini, yellow squash, and eggplant; 4 minutes for asparagus and whole small tomatoes. Place on a platter and sprinkle fresh basil leaves over top.

Serve hot with the Sour Cream Herb Sauce.

Grilled Late-Summer Vegetables with Three Sauces

Grilled Late-Summer Vegetables with Three Sauces

Grilled late-summer vegetables are delicious and very easy to prepare. You only need olive oil, kosher salt and your favorite vegetables.  Eggplant, peppers, radicchio, tomatoes, zucchini, onions, corn, baby potatoes and summer squash are all perfectly suited for grilling. Scrub vegetables to remove any dirt, remove any labels, and then dry completely. Cut larger vegetables into medium size pieces or slices. Baste the vegetables lightly with olive oil, then salt. Grill until the vegetables are softened and browned on all sides, about 5-7 minutes. (Potatoes and corn may take slightly longer.) Then prepare one (or all three!) of our delicious sauces below.

Sauces for Grilled Vegetables

Using the ingredients listed for each recipe below, simply combine in a small bowl, mix well, and refrigerate until ready to use. Serve over grilled vegetables or on the side as a dipping sauce.

Sauce #1 – Aioli sauce (Garlic Mayonnaise)

1 cup mayonnaise
3 cloves garlic, minced or pressed with a garlic press
2 teaspoons olive oil
1/2 teaspoon lemon juice
Pinch cayenne

Kosher salt to taste

Sauce #2 – Yogurt & Rosemary Sauce

1 cup plain yogurt
2 tablespoon fresh rosemary leaves, finely chopped
1 garlic clove, minced or pressed with a garlic press
1/2 tsp ground cumin
Kosher salt to tasteSauce #3 – Hot Lime Cilantro Sauce

3/4 cup sour cream
1 small lime, zested and juiced
1/4 teaspoon black pepper
1 teaspoon Sirachi or other red pepper sauce, or more to taste
1/4 cup cilantro leaves, chopped fine
Kosher salt to taste