Grilled Vegetable Charcuterie with Roasted Pepper Sauce

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CHEF JIM WOOLSEY
SYSCO DETROIT
4–6 SERVINGS (SHARED)

 

Ingredients:

2 Tbsp. Arrezzio Extra-Virgin Olive Oil
3 baby zucchini, halved
4 tri-color carrots
4 crudité vegetables such as baby carrots, radishes and turnips
Sysco Classic Kosher Salt and Sysco Imperial Ground Pepper to taste
1 oz. mixed wild mushrooms
½ cup Sysco Gold N Crispy Batter Mix
½ cup club soda
1 Baker’s Source Buttermilk Naan With Caramelized Onions
2 slices heirloom tomato
Fresh jalapeño slices for garnish

ROASTED RED PEPPER SAUCE

½ red pepper, roasted and peeled
1 tsp. chopped garlic
1 tsp. cilantro, chopped, plus whole leaves for garnish
3 oz. plain Greek yogurt
Sysco Classic Kosher Salt and freshly ground Imperial Black Pepper, to taste

 

Directions:

FOR THE VEGETABLE PLATTER

In a large bowl, drizzle olive oil on the zucchini, carrots and crudités and grill. Season to taste with salt and pepper. (Note: Keep crudités at the edge of the grill to save the stems and leaves from burning.) Combine batter mix with club soda according to instructions; lightly batter wild mushroom blend and fry until golden. Separately, deep-fry naan until golden. Arrange the vegetables on a platter accompanied by sliced naan, mushrooms and tomato slices, topped with jalapeño slices for garnish.

FOR THE ROASTED PEPPER SAUCE

In a blender, combine roasted pepper, garlic and cilantro with Greek yogurt. Season to taste with salt and pepper. Serve in a bowl next to the vegetable platter.