Savor Culinary Services – Healthy Meals – Personal Chef Fort Worth, Texas – Dietary Restrictions

A Must Have for Your Labor Day Menu

In Texas we pretty much barbecue all year round, but Labor Day is a great excuse to have one last big “hoo-rah” before the summer is officially over. If you plan on heating up the grill this Labor Day we thought we’d share our favorite vegetable grilling recipe that you’d be crazy not to include on your menu! The thing that really makes this dish special is the Pistachio Butter. Pistachios by themselves are delicious, but add some fresh basil, lemon and garlic and you’ve got some incredible flavor! The name is a little misleading though, our PIstachio Butter doesn’t actually have any butter in it, but it is soft and creamy like butter. This sauce takes grilled veggies to a whole new level without making it unhealthy.

What I love about vegetable medleys is that you can mix and match any veggies that you want. If you don’t like asparagus or red bell peppers, switch them out for a different vegetable you like until you find the perfect combination. There are two ways that we make this vegetable medley for our clients. We either roast the majority of the vegetables in the oven and only grill the corn or we throw everything on the grill. Grilling tends to give them more flavor, but it’s up to you!

Grilled Country Vegetable Medley with Pistachio Butter

Vegetable Medley

Ingredients:

1 Bunch Asparagus- 1 inch pieces
1 Small Zucchini-sliced on diagonal
1 Small Yellow Squash-sliced on diagonal
1 Med Red Onion-Slivered
1 Red Bell Pepper-Medium Dice
1 Orange Bell Pepper-Medium Dice
1 Yellow Bell Pepper-Medium Dice
1 Lb Brussels Sprout-Cut in half
2 Ears of Yellow Corn-cut into 3 pieces each after grilling
1/3 cup Extra Virgin Olive Oil
 

Directions:

1. Toss Asparagus, Zucchini, Yellow Squash and Red Onion in 1/8 cup Extra Virgin Olive Oil.  Place on sheet pan with parchment paper. Roast in 350 degree oven until vegetables start to soften and brown or throw it on the grill for a few minutes. 
2. Toss Bell Peppers and Brussels Sprouts with 1/8 Cup Extra Virgin Olive Oil. Place on sheet pan with parchment parchment paper. Roast in 350 degree oven until vegetables start to soften and brown. Again, or you can toss these on the grill for several minutes (the brussel sprouts will probably take a little longer).  
 
3. Grill Corn in stove top of BBQ Grill. Cut each cobb into 3 smaller pieces.
 
4. Combine all of the vegetables and toss with the Pistachio Butter.

Pistachio Butter

BasilPestoBasilPestoBasilPesto

 

Ingredients:

2 Garlic Cloves
1/2 cup Shelled Pistachios
2 cups Fresh Basil
1 Tablespoon Lemon Juice
1/2 tsp Salt
1/3 cup Extra Virgin Olive Oil
 

Directions:

Place the garlic in food processor: pulse until chopped.  Add pistachios, basil, lemon juice and salt;  Pulse until nuts are finely chopped.  Add olive oil gradually through food chute and process until well combined. Viola! 
 
Be the first to get our favorite recipes, special offers and culinary education!

CLICK HERE

 817.277.3031   

Serving Fort Worth, Arlington, Mansfield, Keller, Colleyville, Southlake, Dallas and surrounding areas

PRIVACY POLICY

Texas Chefs Associationuspca American Culinary Federation Logo  WCR Logo