Jul 14 2026
Restaurants›Wild River Grille›Grilled & Baked Chef’s Vegetables Recipe

Grilled & Baked Chef’s Vegetables Recipe

Inspired by Wild River Grille
Time1h
Serves4

black garlic hollandaise, fennel gratin

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Ingredients

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Vegetables

Black Garlic Hollandaise

Fennel Gratin

Method

Vegetable Preparation

  1. 1

    Preheat Grill

    Preheat your grill to medium-high heat.

  2. 2

    Prepare Vegetables

    Chop the zucchini, bell peppers, and asparagus. Toss with olive oil, salt, and black pepper.

  3. 3

    Grill Vegetables

    Place the prepared vegetables on the grill. Grill for about 5-7 minutes until they are tender and have grill marks.

  4. 4

    Roast Cherry Tomatoes

    Add cherry tomatoes to the grill for the last 2-3 minutes.

Black Garlic Hollandaise

  1. 5

    Make Hollandaise

    In a blender, combine egg yolks, black garlic, and lemon juice. Blend until smooth.

  2. 6

    Add Butter

    In a saucepan, melt the butter. Slowly add melted butter to the blender while blending until the sauce is thickened. Season with a pinch of salt.

Fennel Gratin

  1. 7

    Prepare Fennel

    Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

  2. 8

    Combine Ingredients

    In the baking dish, layer the sliced fennel. Pour heavy cream over it, sprinkle with salt, black pepper, and half the grated Parmesan cheese. Top with breadcrumbs and remaining cheese.

  3. 9

    Bake Gratin

    Bake in the preheated oven for 25-30 minutes until golden and bubbly.

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