Grilled Crudités Platter with Tarragon Dipping Sauce
An incredible way to serve both raw and grilled vegetables as an appetizer with a savory and tangy tarragon dipping sauce. Serve a combination of semi-grilled and raw vegetables for the ultimate crudités platter.
Prep Grill: Start with a hot grill setting up for direct heat. We target 500 degrees over the direct heat or in the cooking chamber.
For the Blanched Carrots: Grill the carrots over direct heat, closing the lid while they grill (this avoid the flames to rise up or to scorch them). Grill the carrots for 5 minutes, rotating halfway through, or until you see nice sear marks. Remove.
For the Broccolini: Grill each side over direct heat for 3 minutes per side or until you see nice char marks.
For the Green Beans: Place on the grill grates, perpendicular to the direction of the grates (so they don't fall through. See photo.). Grill over direct heat for 2 minutes per side. For easier grilling you can use a vegetable basket, but you won't get as much of a sear. So as annoying is it is, placing them over the grill grates is easier.
For Preparing the Platter
Start with a large platter, place the dipping sauce in a bowl and place in the middle of the platter, and then arrange the vegetables surrounding the dip. Fill in any blank spaces with smaller items (like nuts or dried fruit or cherry tomatoes).
(1) If the carrots are larger, then cut them in half length-wise to make them more approachable as a bite and to have even sized carrots to grill.Blanching: Bring water boil in a medium sized stock pot. We recommend blanching vegetables separately because they all take different times. It's important to drop the blanched veggies in an ice bath to rapidly halt the cooking process.
Blanch green beans for 2 minutes.
Blanch carrots for 5 minutes.
Optional:Grilled lemon squeezed over the final platter makes for amazing flavor, and presentation. Add olives, hummus, and pita for some additional elements and dipping.