Cart-Driver’s Grilled Veggies Dish
Cart-Driver LoHi’s recipe that makes seasonal grilled vegetables anything but basic.
Ingredients
- 1 serving grilled veggies
- 3 tbsp. Miso Caesar Dressing (recipe below)
- 3 tbsp. Gremolata Breadcrumbs (recipe below)
- 1 lemon (wedge)
Miso Caesar Dressing (serves 10 portions)
- ¼ c. water
- 1 tbsp. lemon juice
- ¼ c. white wine vinegar
- 1 tsp. sherry vinegar
- 1 tsp. tamari
- 2 large egg yolks
- 1 tbsp. Dijon mustard
- 4 tbsp. white miso
- 3 tbsp. roasted garlic
- ⅔ c. Parmesan cheese (grated)
- 2 tsp. white anchovy (minced)
- 2 tsp. sugar
- 2 tsp. salt
- 1 tsp. black pepper
- ⅞ c. oil (canola, vegetable, or light olive)
Gremolata Breadcrumbs (serves 10 portions)
- 1 pint breadcrumbs
- 1 bunch parsley (finely chopped)
- 2 lemons’ zest
- 15 garlic cloves (finely minced)
Directions
- Prepare the Miso Caesar Dressing and Gremolata Breadcrumbs.
- Then spoon them over your favorite grilled vegetables. In November, chef Jacob Thornton recommends broccolini, cauliflower, Brussels sprouts, and winter squash.
- Garnish with a grilled or roasted lemon wedge.
Miso Caesar Dressing (serves 10 portions)
- Combine all the ingredients except the oil in a container.
- Stick blend using an immersion blender, slowly streaming in the oil.
- Store in an airtight container in the fridge.
Gremolata Breadcrumbs (serves 10 portions)
- Toast the breadcrumbs in a dry skillet or the oven until golden and crisp.
- In a bowl, combine the toasted breadcrumbs with the parsley, lemon zest, and minced garlic.
- Mix thoroughly to distribute the herbs and zest evenly.
- Use immediately, or store in an airtight container for up to a week.