Grilled Vegetables With Roasted-Chile Butter Recipe

Name: Grilled Vegetables With Roasted-Chile Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red Fresno chiles or jalapenos; 1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper; 1 stick unsalted butter, softened; 2 tablespoons minced chives; 1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick; 1 pound Japanese eggplants or baby eggplants, sliced on the diagonal 1/3 inch thick; 3/4 pound small zucchini (about 2), thinly sliced on the diagonal; 2 ears of corn-shucked, cobs cut crosswise into 1 1/2-inch-thick rounds; Extra-virgin olive oil, for grilling; Salt; Freshly ground black pepper

Servings: persons

5 red Fresno chiles or jalapenos
1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper
1 stick unsalted butter, softened
2 tablespoons minced chives
1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick
1 pound Japanese eggplants or baby eggplants, sliced on the diagonal 1/3 inch thick
3/4 pound small zucchini (about 2), thinly sliced on the diagonal
2 ears of corn-shucked, cobs cut crosswise into 1 1/2-inch-thick rounds
Extra-virgin olive oil, for grilling
Salt
Freshly ground black pepper

1
1.Light a grill or preheat a grill pan. Grill the Fresno chiles over high heat, turning, until blackened and softened, 4 to 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and let cool slightly. Peel, seed and mince the chiles and return them to the bowl. Add the Scotch Bonnet, butter and chives and stir until combined.
2
2.Lightly brush the mushrooms, eggplant, zucchini and corn with olive oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Arrange the vegetables on a platter and immediately dot with the chile butter. Serve right away.
3
Make Ahead The chile butter can be refrigerated for up to 3 days or frozen for 1 month.
4
Suggested Pairing
5
Bright, Granny Smith apple-scented Chardonnay

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 red Fresno chiles or jalapenos, 1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper, 1 stick unsalted butter, softened, 2 tablespoons minced chives, and more.

Yes, Grilled Vegetables With Roasted-Chile Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables With Roasted-Chile Butter

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