Grilled Vegetables and Pistou Sauce
Over time, I have really learned to appreciate vegetables. In fact, there was a time in my life I considered being a vegetarian. But, I enjoy a good steak as well so that quickly fell by the wayside! My grilled vegetables and Pistou sauce recipe, however, can make anyone consider being a vegetarian. It is extremely simple to prepare but the combination of the smokiness from the grill and the freshness of the Pistou sauce adds an element of sophistication that is so satisfying. Serve this dish as a vegetarian main course with a loaf of good crusty bread. Or, add it to your holiday buffet table.
The wine pairing I chose is a Provence Rosé. Since Pistou is a sauce that comes from the Provence region of France, it’s a perfect pairing. While I have yet to visit Provence (it’s next on my bucket list), this pairing immediately takes me there! To learn more, check out my Rosé pairing page.
Grilled Vegetables with Pistou Sauce
Ingredients
- 1 red and 1 yellow pepper
- 1 Japanese eggplant
- 1 zucchini
- 1 yellow squash
- 1/2 bunch of thick asparagus
- 1 red onion
- 2 large portabello mushrooms
- Pistou Sauce
- 2 cloves of garlic, finely minced
- 4 cups of basil leaves
- 1 plum tomato, seeded and finely chopped
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of aged Gouda cheese
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon Kosher salt
- freshly ground black pepper
Directions
- Step 1 Preheat grill to medium heat (approximately 400 degrees)
- Step 2 Seed the peppers and cut into quarters. Cut the ends of the eggplant, zucchini, and squash and cut in quarters lengthwise. You should have 4 thin pieces of each vegetable. Trim the ends of the asparagus. Keeping the skin on the onion, slice the onion in ½ inch thick round slices. Using a damp paper towel, gently wipe the mushrooms to remove any dirt.
- Step 3 Lightly brush the vegetables on both sides with olive oil. Season with salt & pepper.
- Step 4 Grill the vegetables on both sides until done. Peppers, onion, and mushroom will take approximately 8-10 minutes. Zucchini and eggplant will take approximately 5-6 minutes. Asparagus approximately 4-5 minutes.
- Step 5 For the Pistou, in a food processor combine garlic, salt, and basil. Pulse a few times until leaves begin to break down. With the machine running, drizzle in the olive oil, until the pistou reaches a smooth consistency. Place mixture in a bowl and add the tomato and cheese. Taste and season with salt & freshly ground black pepper. Finish with lemon juice
- Step 6 To assemble, arrange the vegetables on a large platter. Group each vegetable together on the platter. Spoon pistou sauce generously over the vegetables and serve.
