Grilled Vegetables with Butter Sauce



  • 2 onions
  • 4 mini eggplants
  • 4 mini zucchini
  • 2 corns
  • 2 tomatoes
  • 200 g mushrooms
  • 8 asparagus
  • a garlic

for the sauce

  • 100 g butter
  • 25 g peanuts
  • 2 tablespoons of lemon juice
  • 2 cloves of crushed garlic
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh basil
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of black pepper
  • Salt

For the sauce, put butter softened at room temperature, lightly roasted pine nuts in a pan without oil, lemon juice, garlic, spices and salt in a blender bowl and blend until smooth.

Cut the vegetables in the sizes you want and put them on the heated grill. Spread the sauce you prepared on it with the help of a brush.

Cook until golden brown and transfer to a serving plate. Serve hot.

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