Grilled Veggies with Creamy Walnut Dip*

This is a wonderful way of adding an elegant touch to your grilled veggies. The creamy walnut dip adds a nice dose of protein and essential fatty acids to the veggies. This dip also complements steamed veggies, grilled chicken,  fish and salad!  Use a different mix of veggies in season, making as little or as much as you will need.

For the Grilled Veggies:

• 2 zucchinis, sliced diagonally, thick slices
• 1/2 pound shiitake mushrooms, stemmed
• 1- 2 bunches asparagus, trimmed, as needed
• 1 red onion, sliced 1/2 inch thick
• 1 red or yellow bell pepper, sliced into thick slices (about 6)
• olive oil, sea salt and freshly ground pepper, as needed for grilling veggies

Creamy Walnut Dip:

• 1/2 cup extra-virgin olive oil
• 1/4 cup water
• sea salt and freshly ground black pepper
• 1 cup walnuts, lightly salted, then toasted until golden
• 1 shallot, finely chopped
• 2-3 garlic cloves, coarsely chopped
• small handful, fresh basil leaves (about 8-10 leaves)
• 2 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon dry mustard powder (I like Coleman’s brand, English mustard powder)
• sea salt and freshly ground black pepper, to taste
• optional – small pinch cayenne pepper

To Toast Walnuts:

Place walnuts on a baking sheet and lightly sprinkle with salt.  Place in a preheated 350 degree oven and bake for about 10 minutes.

For the Grilled Veggies:

Heat a grill or a grill pan over medium-high heat. Brush the zucchini, bell pepper, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.

For the Creamy Walnut Dip:

Transfer the toasted walnuts to a food processor that has been fitted with the steel blade. Add the shallot, garlic, basil, lemon juice, dry mustard powder, lemon zest and cayenne pepper, if desired, pulsing until either a finely chopped or smooth consistency, according to your preference. Season the dip with salt and pepper, to taste. Pour into a bowl for everyone to pass around, or serve in individual, small serving bowls.  Serve at room temperature.

Grilled Veggies with Creamy Walnut Dip*

 

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This is a wonderful way of adding an elegant touch to your grilled veggies. The creamy walnut dip adds a nice dose of protein and essential fatty acids to the veggies. This dip also complements steamed veggies, grilled chicken, fish and salad! Use a different mix of veggies in season, making as little or as much as you will need.

Author: Karen Abir

Recipe type: Eating Clean, Shabbat & Holiday, Vegetables & Salads

Cuisine: Parve

Ingredients

• For the Grilled Veggies:
• 2 zucchinis, sliced diagonally, thick slices
• ½ pound shiitake mushrooms, stemmed
• 1- 2 bunches asparagus, trimmed, as needed
• 1 red onion, sliced ½ inch thick
• 1 red or yellow bell pepper, sliced into thick slices (about 6)
• olive oil, sea salt and freshly ground pepper, as needed for grilling veggies
• Creamy Walnut Dip:
• ½ cup extra-virgin olive oil
• ¼ cup water
• sea salt and freshly ground black pepper
• 1 cup walnuts, lightly salted, then toasted until golden
• 1 shallot, finely chopped
• 2-3 garlic cloves, coarsely chopped
• small handful, fresh basil leaves (about 8-10 leaves)
• 2 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon dry mustard powder (I like Coleman’s brand, English mustard powder)
• sea salt and freshly ground black pepper, to taste
• optional - small pinch cayenne pepper

Instructions

1. To Toast Walnuts:
2. Place walnuts on a baking sheet and lightly sprinkle with salt. Place in a preheated 350 degree oven and bake for about 10 minutes.
3. For the Grilled Veggies:
4. Heat a grill or a grill pan over medium-high heat. Brush the zucchini, bell pepper, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
5. For the Creamy Walnut Dip:
6. Transfer the toasted walnuts to a food processor that has been fitted with the steel blade. Add the shallot, garlic, basil, lemon juice, dry mustard powder, lemon zest and cayenne pepper, if desired, pulsing until either a finely chopped or smooth consistency, according to your preference. Season the dip with salt and pepper, to taste. Pour into a bowl for everyone to pass around, or serve in individual, small serving bowls. Serve at room temperature.

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