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.
Slideshow:More Great Grilled Vegetable Recipes
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
How to Make It
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.
The chile butter can be refrigerated for up to 3 days or frozen for 1 month.
Bright, Granny Smith apple–scented Chardonnay.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.