Description
A delightful grilled vegetable platter featuring an array of autumn vegetables charred to perfection and served alongside a rich and aromatic sage brown butter cannellini bean dip. This recipe combines smoky, tender veggies with a creamy, savory dip, perfect for a healthy and impressive seasonal appetizer or side dish.
Ingredients
Vegetables
- 1 butternut squash, sliced and seeds removed
- 1 acorn squash, sliced and seeds removed
- 1 delicata squash, sliced and seeds removed
- 1 eggplant, sliced into rounds
- 1 zucchini, cut into wedges
- 1 sweet potato, cut into wedges
- 1 red onion, quartered
- 1 head of cauliflower, cut into florets
- 1 bell pepper or a handful of mini sweet peppers
Seasoning & Garnish
- Olive oil for brushing or spraying
- Kosher sea salt, to taste
- Freshly cracked black pepper, to taste
- Freshly grated nutmeg, to taste
- Pepitas for garnish
Sage Brown Butter Bean Dip
- 6 tablespoons unsalted butter
- 10 to 12 fresh sage leaves
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons ice water
Instructions
- Prepare Vegetables: Slice all squashes removing seeds, cut eggplant into rounds, zucchini and sweet potato into wedges, quarter the red onion, and cut cauliflower into florets. Keep skins on squashes if preferred to help hold shape while grilling.
- Preheat Grill: Heat grill to medium-high, about 400°F (204°C), letting it warm for 10-15 minutes for optimal grilling temperature.
- Season Vegetables: Brush, drizzle, or spray all vegetables with olive oil. Generously season with kosher sea salt, freshly cracked black pepper, and a few grates of fresh nutmeg.
- Grill Vegetables: Place vegetables directly on the grill. Start with starchier vegetables that need more time, such as butternut squash and sweet potatoes, grilling them for 12-15 minutes and turning periodically to ensure even cooking.
- Continue Grilling Softer Vegetables: Add cauliflower and onions next, grilling for 8-10 minutes, turning occasionally. Follow with eggplant, zucchini wedges, and bell peppers, grilling for 5-8 minutes until tender and slightly charred.
- Remove and Serve: Take all vegetables off the grill once they are tender and lightly charred. Arrange on a platter and garnish with pepitas if desired.
- Make Sage Brown Butter: In a medium saucepan over medium heat, melt the butter while whisking. Add sage leaves and cook until you notice brown bits forming on the bottom (about 2-3 minutes). Immediately remove from heat and discard the sage leaves on paper towels.
- Prepare Bean Dip: In a food processor, blend cannellini beans until smooth and creamy. Add garlic powder, salt, and pepper. Continue blending while streaming in 2-3 tablespoons of the brown butter, then add ice water to achieve a smooth, creamy texture.
- Finish Dip: Stir in some reserved sage leaves for flavor, reserving one for garnish. Transfer the dip to a serving bowl.
- Serve: Drizzle the remaining brown butter over the dip and top with the reserved crispy sage leaf. Serve immediately alongside the grilled vegetable platter.
Notes
- You can select any combination of autumn vegetables you prefer, adjusting the grilling times accordingly.
- Keeping the skins on squash adds texture and helps hold them together when grilling.
- Ensure vegetables are cut to similar thickness for even grilling.
- Sage leaves in the brown butter add a wonderful aroma but should be removed once browned to prevent burning before blending into the dip.
- Use freshly grated nutmeg sparingly to enhance the fall flavors without overpowering.
- Adjust salt and pepper in the bean dip according to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
