Grilled Summer Vegetables with Red Chili-Ginger Sauce

Take your grilled veggies to the next level with this Asian-inspired dish, perfect for an al fresco summer evening.







  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon red chili flakes
  • 2 Tablespoons heavy cream
  • 1 Tablespoon Thai red chili paste or hot sauce
  • 8 ounces Challenge Butter, cubed and chilled
  • 1 lemon, split
  • kosher salt
  • ½ pound each asparagus
  • broccoli rabe
  • green beans
  • green onion
  • zucchini
  • red-chili sesame oil


  • 1

    Prepare a gas or charcoal grill. Meanwhile, prepare the sauce.

  • 2

    In a heavy-bottomed saucepan over medium heat, reduce the vinegar, white wine, shallot, ginger, garlic, chili flakes and chili paste to half.

  • 3

    Add the cream and hot sauce. As soon as the cream begins to bubble, add butter little by little, whisking continuously.

  • 4

    Season the sauce with the salt and squeeze in juice from one lemon half. Mix to incorporate. Transfer to a bowl and keep sauce in a warm spot.

  • 5

    Brush vegetables with oil and season evenly with salt.

  • 6

    Grill the vegetables for 1-2 minutes over the hottest part of the grill. Evenly mark the vegetables, but do not overcook.

  • 7

    Drizzle the Red-chili Sesame oil and juice from remaining lemon half over the vegetables. Serve immediately with Red Chili-ginger Sauce on the side.

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