👥4 people
⏲️10m
🕐10m
🍽️sides and snacks
Charred seasonal vegetables tossed in vinaigrette and served with classic homemade buttermilk ranch.
Ingredients
- 16 ounces vegetable of choice
- 2 tbsp. olive oil
- 2 tbsp. malt vinegar
- Salt & pepper to taste
- Pink peppercorns
- For Homemade Ranch Dip:
- 1/2 cup Sour Cream
- ⅓ cup buttermilk
- ¼ cup mayonnaise
- Juice of 1 lemon
- 1 tsp. Dijon mustard
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tbsp. fresh chopped chives
Method
- For The Vinaigrette: In a processor add vinegar and turn on, slowly adding the oil to emulsify. Once emulsified add pink peppercorns and pulse. Add salt and pepper to taste.
- For The Ranch: In a medium bowl, combine all the ingredients. Add salt to taste. Let rest (ideally 1-2 hours prior to use).
- Setup Egg for direct cooking and preheat to 350. Once hot, add vegetable of choice and grill for 5-10 minutes until desired doneness.
- When the vegetables are nice and charred, take them off the heat and toss in the vinaigrette then serve with a side of ranch.
