fbpx

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.