Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup beef or chicken broth
- 1/4 cup red wine vinegar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- Grill pan or outdoor grill
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side until they are tender and have grill marks.
4. While the vegetables are grilling, make the sauce poivrade. In a saucepan, combine the beef or chicken broth and red wine vinegar. Bring to a boil and reduce heat to low.
5. In a separate pan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
6. Slowly pour the broth mixture into the flour mixture, whisking constantly to prevent lumps.
7. Add the Dijon mustard, capers, parsley, and thyme to the sauce. Simmer for 5-7 minutes until the sauce thickens.
8. Serve the grilled vegetables with the sauce poivrade on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
- Saucepan: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Any color bell pepper can be used instead of red and yellow.
- Balsamic vinegar can be used instead of red wine vinegar.
- Cornstarch can be used instead of flour to make the sauce gluten-free.
- Fresh oregano can be used instead of thyme.
Variations:
- Add grilled mushrooms or cherry tomatoes to the vegetables.
- Use the sauce poivrade as a marinade for grilled chicken or steak.
- Add a splash of heavy cream to the sauce for a creamier texture.
Tips and tricks:
- Make sure the grill pan or outdoor grill is hot before adding the vegetables to prevent sticking.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Use a whisk to prevent lumps in the sauce poivrade.
- Adjust the seasoning of the sauce to taste.
Storage instructions:
- Store leftover grilled vegetables and sauce poivrade separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled vegetables in the microwave or oven until heated through.
- Reheat the sauce poivrade in a saucepan over low heat, whisking constantly.
Presentation ideas:
- Arrange the grilled vegetables on a platter and drizzle the sauce poivrade on top.
- Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Chopped fresh herbs
- Parmesan cheese
Pairings:
- Grilled chicken or steak
- Crusty bread
Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Green salad
Troubleshooting advice:
- If the vegetables are sticking to the grill pan or outdoor grill, brush them with a little more olive oil.
- If the sauce poivrade is too thick, add more broth or vinegar to thin it out.
Food safety advice:
- Make sure the vegetables are cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sauce poivrade is a classic French sauce made with beef or chicken broth, red wine vinegar, and black pepper.
Flavor profiles:
- Grilled vegetables: smoky, sweet, and savory
- Sauce poivrade: tangy, savory, and slightly spicy
Serving suggestions:
- Serve the grilled vegetables and sauce poivrade as a side dish or main course.
- Pair with grilled chicken or steak for a complete meal.
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Region: French