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Grilled Vegetable Platter and Roasted Garlic-Mustard Sauce

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Pro tip: Grilling veggies is one of the best ways to bring out their natural flavor, but if you’re looking for a little more “YUM, WHOAH, ZING”, add some Woodstock Roasted Garlic-Mustard Sauce. Talk about summer grilling goals!

Ingredients:

  • 3 heads garlic
  • 3 tablespoons olive oil
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons WoodstockⓇ Organic Dijon Mustard
  • 1 tablespoon chopped tarragon
  • 2 medium zucchinis, cut into 1/2” thick slices on the diagonal
  • 2 medium yellow squash, cut into 1/2” thick slices on the diagonal
  • 2 slender Japanese eggplants, cut into 1/2” thick slices on the diagonal
  • 1 red bell pepper, seeded and cut into 1/2” wide strips
  • 1 bunch asparagus, tough ends trimmed
  • 2 tablespoons preferred vegetable oil
  • 1 loaf crusty bread, sliced

Directions:

  1.  Preheat oven to 375℉.
  2. Cut off top 1/3 of garlic heads to expose cloves. Place cloves on a doubled piece of foil and drizzle with oil. Wrap tightly, place on a baking sheet, and bake until tender, about 1 hour. Carefully unwrap and let cool for 15 minutes.
  3. Squeeze garlic cloves into a blender and add yogurt and mustard. Blend until smooth. Scrape into a bowl and stir in tarragon.
  4. Prepare a hot grill fire, preheat a gas grill on high for 10 minutes, or preheat a grill pan over medium-high heat.
  5. In a large bowl toss zucchini, squash, eggplant, bell pepper, and asparagus with oil to coat.
  6. Grill vegetables, turning occasionally, until browned and just tender.
  7.  Arrange vegetables on a platter with bread and serve with garlic sauce.

10 SERVINGS • VEGETARIAN

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Recipe provided by WOODSTOCK FOODS.

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