Grilled vegetables with baked garlic sauce
2 servings
25 minutes
Grilled vegetables with roasted garlic sauce is a fragrant and colorful dish deeply rooted in Czech cuisine. Its simplicity and rich flavor make it an ideal choice for a light dinner or as a side to meat and fish dishes. Grilled zucchini, peppers, onions, and asparagus absorb smoky notes, while the delicate roasted garlic sauce with cilantro and balsamic vinegar adds a sweet-spicy depth. Rosemary gives the dish a fresh woody aroma, and spicy chili adds a hint of heat. The dish pairs excellently with rye bread and white wine, highlighting the balance of earthy and caramelized tones of the vegetables. It is a true celebration of natural flavors reflecting Czech culinary traditions with a touch of Mediterranean charm.
1
Slice the zucchini lengthwise and cut it into half-rings of 1.5 cm, trim the dry ends of the asparagus, and chop the pepper and onion into large pieces.
- Courgette: 250 g
- Green asparagus: 70 g
- Bell pepper: 250 g
- Shallot: 130 g
2
Cut the garlic heads and chili peppers in half crosswise.
- Garlic: 2 heads
- Chili pepper: 1 piece
3
Place all the vegetables on a baking sheet, drizzle with a moderate amount of olive oil and vinegar, and season with salt and pepper.
- Olive oil: 115 ml
- Balsamic vinegar: 20 ml
- Salt: to taste
- Ground black pepper: to taste
4
Set aside two rosemary tops. Sprinkle the vegetables with the remaining rosemary sprigs and bake in a preheated oven at 250 degrees in vertical grill mode for 10 minutes.
- Rosemary: 10 g
5
Transfer the vegetables to a container, take out the garlic, and cover the remaining vegetables with foil.
6
Crush the garlic cloves and place them in a container; add cilantro with stems, sugar, salt, pepper, add 80 ml of olive oil and blend into a coarse crumb.
- Garlic: 2 heads
- Cilantro: 30 g
- Sugar: 15 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 115 ml
7
Mix the vegetables with 2/3 of the sauce, arrange on plates, garnish with rosemary tips, and serve. Serve the remaining sauce in a bowl.
- Rosemary: 10 g
