Grilled Vegetables with Roasted-Chile Butter
- TOTAL TIME: 35 MIN
- SERVINGS: 6 to 8
Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them over a flame tames their spice and brings out their natural sweetness. Grace Parisi likes folding them into softened butter, then melting a little on grilled vegetables or steaks or spreading some on bread.
- 5 red Fresno chiles or jalapeños
- 1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper
- 1 stick unsalted butter, softened
- 2 tablespoons minced chives
- 1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick
- 1 pound Japanese eggplants or baby eggplants, sliced on the diagonal 1/3 inch thick
- 3/4 pound small zucchini (about 2), thinly sliced on the diagonal
- 2 ears of corn—shucked, cobs cut crosswise into 1 1/2-inch-thick rounds
- Extra-virgin olive oil, for grilling
- Freshly ground black pepper
- Light a grill or preheat a grill pan. Grill the Fresno chiles over high heat, turning, until blackened and softened, 4 to 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and let cool slightly. Peel, seed and mince the chiles and return them to the bowl. Add the Scotch Bonnet, butter and chives and stir until combined.
- Lightly brush the mushrooms, eggplant, zucchini and corn with olive oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Arrange the vegetables on a platter and immediately dot with the chile butter. Serve right away.
Bright, Granny Smith apple–scented Chardonnay.