Grilled Vegetables with Chili Butter

By BearForce

Ingredients

• 5 red Fresno chilies or jalapenos
• 1/2 teaspoon minced Scotch Bonnet chile or 1/4 tsp. cayenne pepper
• 1 stick unsalted butter, softened
• 2 Tbsp. minced chives
• 1/2 pound King Oyster or portobello mushrooms, sliced lengthwise 1/3 inch thick
• 1 pound Japanese eggplants sliced on the diagonal 1/3 inch thick
• 3/4 pound small zucchini thinly sliced on the diagonal
• 2 ears of corn, shucked, cut into 1 1/2 inch thick rounds

Preparation

Step 1

1. Grill the Fresno chilies over high heat, turning until blackened and softened, 4 to 5 minutes. Transfer the chilies to a bowl, cover with plastic wrap and let cool slightly. Peel, seed and mince the chilies and return them to the bowl. Add the Scotch Bonnet, butter and chives and stir until combined.

2. Lightly brush the mushrooms, eggplant, zucchini and corn with olive oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Arrange the vegetables on a platter and immediately dot with the chile butter. Serve immediately.