Grilled vegetables are delicious on their own - but if you want to dress them up and add some complexity in flavor, try this new recipe I created last night.
Here's what you'll need:
Bamboo skewers, soaked in salt water for 10-15 minutes.
Washed, halved or quartered into large bite size pieces array of organic veggies to grill.
- Bell peppers in assorted colors
- Mushrooms
- Sweet red or yellow onions
- Zucchini and assorted squash
Topping
- Emulsifier or a blender
- 2 green onions washed and ends cutoff
- 1/4-1/3 cup Mayonaise
- Sierra Nevada Stout mustard or other good jarred mustard
- Omnivore salt and fresh ground pepper to taste
- 1/2 teaspoon dried tarragon
- 1- 1 1/2 Tablespoons fresh lemon juice
Combine all of the topping ingredients in a glass jar and emulsify until smooth and creamy or add into the blender until smooth. I used a ladle to pour over my grilled veggies, but this can also be used as a dipping sauce.
We served these with burgers (1/3 ground lamb, 1/3 ground beef, 1/3 ground pork with an egg, rosemary, oregano, and salt and pepper - this is my friend Elaine's recipe.)
Bon Appetite!
