Archive for May 16th, 2012

Vinaigrettes are simple. Made from two main ingredients, they differ largely in the proportions used – more oil or more vinegar? Will you add herbs this time, or just a clove of garlic? But occasionally something comes along that gives the old standby a whole new identity. In that vein, we give you Brown-Butter Vinaigrette. The oil is replaced with sauteed butter, creating a culinary hybrid – half vinaigrette, half butter sauce. It’s vinaigrette deluxe.

Prep: 10 minutes
Grill: 10 minutes.

– Grill screen
– Long-handled spatula.

– Change the vegetables to fit what you have on hand, or pour this vinaigrette over a single vegetable, such as asparagus, potatoes, artichokes, or a variety of heirloom tomatoes.
– Add herbs to the vinaigrette, or replace part of the vinegar with lemon or lime juice.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

Oil for coating grill screen
2 medium zucchini, cut lengthwise into ¾-inch slices
2 medium yellow squash, cut lengthwise into ¾-inch slices 1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips 1 large onion, peeled and cut into wedges
3 large tomatoes, thickly sliced
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons (½ stick) salted butter
½ cup red wine vinegar
¼ cup capers.

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the vegetables with the olive oil, salt, and pepper in a large bowl. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.
3. Put a large skillet over high heat. Add the butter and cook until it begins to brown lightly. Remove from the heat and stir in the vinegar and capers.
4. Cut the vegetables into large bite-size chunks, place in a serving bowl, and pour the brown butter vinaigrette over the top. Serve warm.

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