Ingredients with Measurements:
- 2 red bell peppers, seeded and sliced into strips
- 2 yellow bell peppers, seeded and sliced into strips
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cut into small pieces
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Grill pan or outdoor grill
- Blender or food processor
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 until tender and slightly charred, about 5-7 minutes per side.
4. In a small saucepan, combine the red wine vinegar, white wine, and shallot. Bring to a boil and reduce heat to low. Simmer until the liquid has reduced by half, about 5 minutes.
5. Remove the saucepan from heat and whisk in the butter, one piece at a time, until fully incorporated.
6. In a blender or food processor, blend the egg yolks, lemon juice, and cayenne pepper until smooth.
7. With the blender or food processor running, slowly pour in the butter mixture until the sauce is thick and creamy.
8. Serve the grilled vegetables with the sauce Rouennaise on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 36g
- Carbohydrates: 14g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Red bell peppers and yellow bell peppers can be substituted with any other color bell peppers.
- Eggplant can be substituted with portobello mushrooms.
- Red wine vinegar can be substituted with white wine vinegar.
- Dry white wine can be substituted with chicken or vegetable broth.
- Shallot can be substituted with onion or garlic.
Variations:
- Add grilled asparagus or cherry tomatoes to the vegetable mix.
- Substitute the sauce Rouennaise with a balsamic glaze or pesto.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Brush the grill pan or outdoor grill with oil to prevent sticking.
- Let the vegetables cool slightly before serving to prevent burns.
Storage instructions:
- Store leftover grilled vegetables and sauce Rouennaise 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 Rouennaise in a small saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Arrange the grilled vegetables on a platter and drizzle the sauce Rouennaise over the top.
- Serve the grilled vegetables and sauce Rouennaise in separate bowls for dipping.
Garnishes:
- Fresh herbs such as parsley or basil.
- Shaved Parmesan cheese.
Pairings:
- Grilled chicken or steak.
- Crusty bread.
Suggested side dishes:
- Mixed greens salad.
- Roasted potatoes.
Troubleshooting advice:
- If the sauce Rouennaise is too thin, try whisking in more butter.
- If the sauce Rouennaise is too thick, try whisking in a little warm water.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grilling.
- Use a food thermometer to ensure the grilled vegetables reach an internal temperature of 165°F.
Food history:
- Sauce Rouennaise is a classic French sauce made with butter, egg yolks, and vinegar. It originated in the city of Rouen in Normandy, France.
Flavor profiles:
- The grilled vegetables have a smoky and slightly sweet flavor.
- The sauce Rouennaise is rich, creamy, and tangy.
Serving suggestions:
- Serve the grilled vegetables and sauce Rouennaise as a side dish or appetizer.
- This recipe can also be served as a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A