Cindy Lynn’s Veggie Delight is a perfectly balanced mild blend of our special spices making it the perfect rub for vegetables. It strikes the delicate balance of exotic and savory. Use on vegetables, lamb, chicken, pork, and beef. Indulge Your Taste buds with Cindy Lou’s!
It’s vinaigrette deluxe, thanks to our special twist!
Grilled Summer Vegetables with Brown-Butter Vinaigrette Ingredients:
Oil for coating grill screen
2 medium zucchini, cut lengthwise into ¾-inch slices
2 medium yellow squash, cut lengthwise into ¾-inch slices
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 wedges
3 large tomatoes, thickly sliced
¼ cup olive oil
1 tsp kosher salt
½ tsp ground black pepper
4 TBS (1/2 stick) salted butter
½ cup red wine vinegar
¼ cup capers
Vinaigrettes are simple. Made from two main ingredients, they differ largely in the proportions used – more oil or more vinegar? Will you add herbs this time, or just a clove of garlic? But occasionally something comes along that gives the old standby a whole new identity. In that vein, we give you Brown-Butter Vinaigrette. The oil is replaced with sautéed butter, creating a culinary hybrid – half vinaigrette, half butter sauce. It’s vinaigrette deluxe.
Grilled Summer Vegetables with Brown-Butter Vinaigrette Directions:
Heat the grill to 400-450 degrees. Put the screen on the grill and coat it with oil.
Toss the vegetables with the olive oil, salt, and pepper (or your favorite dry rub), in a large bowl. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.
Put a large 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.
Cut the vegetables into large bite-size chunks, place in a serving bowl, and pour the brown butter vinaigrette over the top. Serve warm.