Grilled Vegetables with Ginger Citrus Sauce {Recipe}

Ingredients for vegetables:

(You can substitute out some of the veggies below. I’d add asparagus!)

  • 2 summer squash
  • 2 baby zucchini
  • 2 large whole carrots
  • 2 large fennel, or 3 medium fennel bulbs
  • 5-6 shallots
  • Kosher salt
  • Freshly cracked black pepper
  • Extra-virgin olive oil

Ingredients for Ginger Citrus Sauce:

  • 3 juicy oranges (or grapefruits, tangerines, mandarins, blood oranges), cut in half (6 halves total)
  • 3 tablespoons (or more for desired consistency) mayonnaise
  • Kosher salt
  • Freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger

Grilled Vegetable Preparation:

Preheat the grill for vegetables. Cut all the vegetables in half lengthwise, rub all sides sparingly with olive oil and sprinkle with salt and black pepper. Grill the vegetables on both sides for about 8 minutes if the pieces are large. Transfer to a serving dish.

Ginger Citrus Sauce Preparation:

Squeeze the juice of 5 oranges in half a pot and bring to boil over high heat. When the juice begins to boil, lower the heat and reduce carrying the contents to a more dense and syrupy consistency, being careful not to burn it. Remove from heat, pour into a bowl and let it cool slightly. Mix the mayonnaise with the cayenne pepper, ginger syrup and citrus fruits. Squeeze the juice of the last remaining citrus half, and season to taste with salt and pepper. Serve in a bowl with the grilled vegetables.


Wine pairing suggestion: Masi Bonacosta ($13.99), a light summer red wine, those who typically enjoy a white or rosé with a standard summer meal this time of year may find they would rather indulge in this zesty departure.

(Disclosure: This post is not compensated. Masi Agricola provided the recipe and image.)

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