Side Dishes

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.

Recipe By

The Larder Meat Co.

Jensen is a chef, husband, father, outdoorsman, and entrepreneur. He believes in the power of linking land and food as a means of strengthening a community. So with his wife, Grace, he started the Larder Meat Co. to provide direct access to healthy, ethically raised meat.