0 (0)

Categories: Sides, Vegetables, Vegetarian

Grilled summer vegetables with brown-butter vinaigrette

Grilled summer vegetables with brown-butter vinaigrette
Los Angeles Times

IN summertime, a barbecuer's heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That's why we have barbecue books. The current crop shows the magnificent vitality of the American 'cue scene (translation: there are some ... Read more

Total time: About 30 minutes | Serves 6
Note: Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim.
  • 2 zucchini, quartered lengthwise
  • 2 yellow squash quartered lengthwise
  • 1 red bell pepper, seeded and cut into strips
  • 1 orange bell pepper, seeded and cut into strips
  • 1 large onion peeled and cut into 8 wedges
  • 3 large tomatoes, thickly sliced
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 4 tablespoons ( 1/2 stick) salted butter
  • 1/4 cup red wine vinegar
  • 1/4 cup capers

Step 1Toss the zucchini, yellow squash, red bell pepper, orange bell pepper, onion and tomatoes with the olive oil and sprinkle with salt and pepper. Grill on a grill screen over medium fire, covered, until browned and tender, 5 minutes on a side.

Step 2Put a medium skillet over high heat. Add the butter and cook until it begins to brown lightly . Remove from the heat and stir in the vinegar and capers.

Step 3Cut the vegetables in large bite-sized chunks, put in a serving bowl and pour the warm brown-butter vinaigrette over the vegetables. Serve immediately.

Each serving:
207 calories; 3 grams protein; 13 grams carbohydrates; 4 grams fiber; 17 grams fat; 6 grams saturated fat; 20 mg. cholesterol; 425 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Mole tamales
Famous Dave's mac 'n' cheese
Olive latkes
Celestino's wild mushroom risotto