Assorted Grilled Vegetables with Everyday Green Sauce

Assorted Grilled Vegetables with Everyday Green Sauce

By: Nicki Sizemore
What to know
Suggested Briq
Grill temperature
550°
Skill level
Easy
Prep time
10 mins
Total time
25 mins
Feeds
6-8
Ingredients
For the Green Sauce:
1
garlic clove, peeled
2 cups
lightly packed parsley, cilantro, mint and/or basil
3 tbsp
toasted pine nuts, walnuts or almonds
1 - 2 tbsp
fresh lemon juice
Salt and freshly ground black pepper
2 tbsp
water
6 tbsp
extra-virgin olive oil
Assorted Vegetables:
Zucchini cut lengthwise into 1/2-inch thick planks
Globe eggplants cut crosswise into 1/2-inch thick slices
Corn on the cob
Broccolini
Small whole potatoes or Yukon Gold 1/2-inch thick slices
Overview
This customizable green sauce is the little black dress of my kitchen. It instantly elevates nearly any dish, from grilled vegetables, to chicken, steak, fish and pizza! You can use just one herb or a mix (it’s the ultimate way to use up what you have leftover from the week). The sauce is thickened with just nuts, making it naturally vegan, although you can add 2-4 tablespoons of grated parmesan cheese, if you prefer.
Step 1
To make the green sauce: In a food processor with the motor running, drop the garlic clove through the feed tube and finely chop. Add the herbs, nuts and 1 tablespoon of lemon juice. Season with salt and pepper. Process until the herbs are finely chopped. Scrape down the sides.
Step 2
With the motor running drizzle the water and olive oil through the feed tube to incorporate (stopping and scraping down the sides as needed). Give the sauce a taste—if you prefer a brighter sauce, add more lemon juice to taste. Set aside while you grill the vegetables.
Step 3
For the Vegetables: *Grill zucchini planks at 500-550°F for about 4 minutes per side. *Grill eggplant slices at 500-550°F for about 5 minutes per side. *Grill corn on the cob at 550°F for about 10-12 minutes total, turning every few minutes. *Grill broccolini at 500-550°F for about 3-4 minutes per side.
Notes
The green sauce can be refrigerated for up to 1 week or frozen for up to 2 months. If you use mint or basil, press a piece of plastic wrap directly on the surface of the sauce to prevent browning. Bring the sauce to room temperature before serving.
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