Made for a Father’s Day dinner side dish, this simple grilled vegetable dish was taken to the next level with a the jalapeño butter. This is an easy meal to prep ahead of time if you have company coming. Start the butter early and leave it in the fridge, cut up the veggies, and then throw them on the grill for about 5-10 minutes until done.
1/4 teaspoon cayenne pepper
1 stick unsalted butter, softened
2 tablespoons minced scallions
1/2 pound portobello mushrooms, sliced 1/3 inch thick
1 pound eggplant, sliced diagonally 1/4 inch thick
2 small zucchini, sliced diagonally, thinly
2 ears corn, shucked, cut into 1 1/2 inch thick chunks
extra virgin olive oil
kosher salt and fresh black pepper
1) Heat a grill to high heat and grill jalapeños (brushed with olive oil) for about 5 minutes, turning until blackened and softened. Put jalapeños in a bowl and cover with plastic wrap. Allow to cool.
2) Peel, seed, and dice the jalapeños (I’d recommend using gloves to do this or you might get jalapeño burn). Return to the bowl and add cayenne pepper, butter, and scallions. Stir to combine. Refrigerate until shortly before serving. Remove from fridge before serving to allow butter to soften up again.
3) Season the mushrooms, eggplant, zucchini and corn with olive oil, salt and pepper. Grill over medium-high heat, turning occasionally, about 5-10 minutes until tender and slightly charred. Serve with the jalapeño butter on the side.