Chipotle Glazed Barbecue Crudite With Cabrales Blue Cheese Dip
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Red Wine Vinegar2 cloves
Garlic (finely chopped)3 cup
Olive Oil1 tbsp
Honey1
Salt2 cups
Creme Fraiche2 tbsps
Cilantro Leaves (finely chopped)Directions:
1
Preheat grill medium-high
2
Whisk together the vinegar, garlic and chipotle puree in a medium bowl
3
Slowly whisk in the oil and season with honey and salt and pepper to taste
4
Place the vegetables in a large baking dish and pour the vinaigrette over them
5
Mix well to coat and season with salt and pepper
6
Let sit at room temperature for 30 minutes
7
Grill until the vegetables are just cooked through but still hold their shape
8
Arrange on a large platter with a bowl of the Cabrales Dip
9
Mix the creme fraiche and blue cheese together in a medium bowl until combined
10
Add the cilantro and season with salt and pepper, to taste