Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip
User Reviews
5
18 reviews
Excellent
Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip
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The Grilled Autumn Vegetable Platter features a variety of seasonal vegetables, including different squash, eggplant, sweet potato, cauliflower, and peppers, grilled to tender and slightly charred perfection. Paired with a sage-infused brown butter cannellini bean dip, this combination balances smoky, earthy, and creamy textures and flavors, ideal for a composed vegetable appetizer or side.
Description
This recipe assembles multiple autumn vegetables sliced and seasoned with olive oil, salt, pepper, and freshly grated nutmeg, then cooked over medium-high heat on a grill until tender and slightly caramelized. The squash retains its skins for structure and texture, with uniform thickness aiding even cooking. The preparation includes a distinct dip made by browning butter with sage leaves and blending it with cannellini beans, garlic powder, salt, pepper, and a touch of cold water to create a creamy, herbaceous accompaniment.
Serving this platter with the dip offers a hearty, vegetable-focused dish that showcases the season's produce. It can stand alone as a light meal or complement larger spreads and gatherings.
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Ingredients
grilled autumn 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 cauliflower cut into florets, head
- 1 bell pepper or mini sweet peppers, handful
- olive oil or olive oil for spray, for brushing
- sea salt kosher
- black pepper freshly cracked
- nutmeg freshly grated
- pumpkin seeds for garnish
sage brown butter bean dip
- 6 tablespoons butter unsalted
- 10 to 12 sage leaves
- 2 (15 ounce) cannellini beans drained and rinsed, canned
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water ice
Instructions
grilled autumn vegetables
- As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
- When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
- Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables - I find that to be the perfect heat for my Weber Genesis II E315 grill.
- Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
- Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
- Here’s a quick guide for what I grilled:
- Fall squash and potatoes need 12 to 15 minutes, turning a few times,
- Cauliflower and onion need about 8 to 10 minutes, turning a few times.
- Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
- Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!
sage brown butter bean dip
- Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles and drop in the sage leaves. After 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove the pan from heat immediately and remove the sage leaves with kitchen tongs, placing them on a paper towel. Set the butter aside or a moment.
- Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in 2 to 3 tablespoons of the brown butter. Stream in the ice water and blend. The dip should be smooth and creamy. Add in the sage leaves, reserving 1 for the top for garnish. Spoon the dip into a bowl. Drizzle with the remaining brown butter right before serving. Top with the reserved sage leaf.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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