The Garden & Saucier
A Rainbow of Grilled Veggies with Herbed Ranch Dressing and Spicy Peanut Sauce
The Strategy:
Grilling a colorful assortment of fresh vegetables over high heat highlights their natural sweetness with a lovely smoky char. Offering both a creamy, herbal ranch and a rich, spicy coconut-peanut sauce lets guests customize their flavor experience. Arrange the grilled veggies on a large platter for a stunning, color-coordinated side or main dish.
Ingredients
Ranch Dressing
- 2 cloves garlic
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons tarragon vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- 2 to 3 drops hot pepper sauce
- ¼ to ½ cup half-and-half
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
Spicy Peanut Sauce
- 1 tablespoon red curry paste
- ¾ cup coconut milk
- ¼ cup peanut butter
- 2 teaspoons fish sauce
- Juice of ½ large lime, about 1 tablespoon
Veggies
- ½ pound medium asparagus spears, about 16
- ½ pound medium carrots, peeled, about 4 to 5
- 1 large fennel bulb, tops removed, cored and cut into ½-inch slices
- 2 large zucchinis, cut lengthwise into ½-inch slices
- 4 large yellow squash, cut lengthwise into ½-inch slices
- 1 large red onion, peeled and cut into ½-inch slices
- 1 medium eggplant, cut into ½-inch slices
- ½ cup olive oil
Instructions
Herbed Ranch Dressing
- Place the garlic, mayonnaise, sour cream, tarragon vinegar, herbs, Worcestershire sauce, and paprika into the bowl of a food processor.
- Pulse to combine.
- Season with as much hot pepper sauce as you like.
- Pour in ¼ cup half-and-half and pulse. If the dressing is too thick you can add additional half and half. Taste and season with salt and pepper.
- Pour the dressing into a squeeze bottle and place onto the counter while you move on to the peanut sauce.
Spicy Peanut Sauce
- Whisk the red curry paste in a saucepan over medium heat for 1 minute.
- Whisk in the coconut milk, peanut butter, and fish sauce until smooth.
- Turn off the heat and whisk in the lime juice. If the sauce is too thick to flow through a squeeze bottle add more lime juice or thin with water.
- Cool to room temperature and pour into a squeeze bottle.
Grilled Vegetables
- Set the bottle on the counter while you move onto the vegetables. Lay the vegetables onto baking sheets lined with parchment paper.
- Brush both sides with olive oil and season with salt and pepper.
- Heat a grill (or grill pan) over high heat.
- Grill the vegetables until they begin to soften and char, about 1 to 2 minutes per side depending on the veggie.
- Place the veggies onto a platter and serve warm or at room temperature with a drizzle of ranch dressing, a drizzle of spicy peanut sauce and additional fresh parsley.
The Heart of the Table
This vibrant platter of grilled vegetables is a true celebration of the harvest, looking like a rainbow of colors on the table. The combination of smoky, charred veggies and two delicious, contrasting sauces encourages everyone to reach in, share, and enjoy the clean, wholesome flavors together.
The Art of the Host
- a solid copper balloon whisk to perfectly aerate ingredients
- a professional-grade forged high-carbon steel carving knife
- a large, hand-thrown ceramic serving platter with an organic rim
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
Neighborly Grace
- THE PRESENTATION: Arrange the grilled veggies by color on a large, flat wooden platter, offering the herbed ranch and spicy peanut sauce in squeeze bottles for artistic drizzling.
- THE POUR: A chilled, mineral-forward Rosé or a refreshing iced green tea infused with lemongrass.
- THE VIBE: Sun-Drenched Deck. Soft acoustic music plays in the background as guests enjoy the smoky, colorful veggies in the warm afternoon breeze.