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Ingredients
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Grilled Vegetables
Hollandaise Sauce
To Finish
Method
Grilled Vegetables
- 1
Prep vegetables
Wash all produce. Trim asparagus ends (snap off woody bottoms). Slice zucchini and yellow squash lengthwise into 1/4- to 1/3-inch thick planks. Cut eggplant into 1/2-inch rounds or lengthwise slices. Core and seed bell peppers then cut into large flat pieces. Peel and cut red onion into 1/2-inch thick rings or wedges.
- 2
Season
Place prepared vegetables in a large bowl or sheet pan. Drizzle with 3 tablespoons olive oil, lemon juice, sprinkle kosher salt, black pepper and fresh thyme leaves. Toss gently to coat evenly.
- 3
- 4
Grill
Arrange vegetables in a single layer on the hot grill. Grill zucchini, squash, eggplant and peppers 3–5 minutes per side until tender and char marks appear. Grill asparagus 2–4 minutes, turning so it cooks evenly. Grill red onion 3–5 minutes until softened and slightly charred. Remove vegetables as they finish and place on a platter; cover loosely with foil to keep warm.
- 5
Finish
When all vegetables are grilled, transfer to a serving platter, adjust seasoning if needed with additional salt, pepper or lemon juice, and sprinkle chopped parsley or chives over the top.
Hollandaise Sauce
- 6
Clarify butter
Melt unsalted butter in a small saucepan over low heat until fully melted. Optionally skim foam for a clearer sauce. Keep butter warm but not boiling.
- 7
Set up double boiler
Place a medium heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Reduce heat to low so steam is gentle.
- 8
Whisk yolks
In the bowl, combine 3 egg yolks, 1 teaspoon warm water and 1 teaspoon Dijon mustard. Whisk constantly until the mixture becomes slightly thickened and lighter in color (about 1–2 minutes).
- 9
Emulsify with butter
Remove bowl from heat briefly. Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. Continue until all butter is incorporated and sauce is smooth. If sauce becomes too thick, whisk in a few drops of warm water to loosen.
- 10
Season hollandaise
Whisk in 1 tablespoon fresh lemon juice, a pinch of fine sea salt and a pinch of cayenne pepper. Taste and adjust lemon, salt or cayenne as desired. Keep sauce warm by placing bowl near the warm but turned-off double boiler or over very low warm water (do not overheat or it will break).
To Finish
- 11
To serve, arrange grilled vegetables on a platter and spoon hollandaise over the vegetables or serve hollandaise on the side for dipping. Garnish with chopped parsley or chives and serve with lemon wedges. Leftover hollandaise can be kept warm for a short time (up to 30 minutes) over very low heat; if it separates, whisk gently with a little warm water to re-emulsify.