Grilled Vegetables and Juustoleipa Dinner
Looking for a meal that embodies summer? Try grilled juustoleipa and veggies over pasta. Serve with a spicy, fresh chimichurri sauce for over-the-top freshness.
Recipe - Stillwater
Grilled Vegetables and Juustoleipa Dinner
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 cup coarsely chopped fresh parsley
3/4 cup fresh cilantro leaves
1 medium shallot, chopped
4 garlic cloves, chopped
1/4 cup white wine vinegar
3 tablespoons olive oil
Salt
Pepper
8 ounces uncooked angel hair pasta
1/2 pound fresh asparagus spears, trimmed
1/2 pound whole large fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large sweet red bell pepper, cut into 1/2-inch strips
1 small eggplant, cut into 1/2-inch slices
3 tablespoons olive oil
2 packages (6 ounces each) Pasture Pride Juusto™ Traditional Baked Cheese (juustoleipa)
Directions
Chimichurri Sauce:
- Place the parsley, cilantro, shallot and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in white wine vinegar and olive oil until smooth. Season with salt and pepper. Transfer sauce to a bowl. Set aside.
Grilled Veggies and Juustoleipa (bread cheese):
- Grease grill grate. Heat grill to medium.
- Meanwhile, cook pasta according to package directions; drain. Keep warm.
- Drizzle vegetables with olive oil in a large bowl; toss to coat. Season with salt and pepper. Transfer vegetables to a lightly greased grill grid. Grill vegetables, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally. Remove vegetables from grill grid. Keep warm.
- Arrange juustoleipa side by side on grill grid. Grill juustoleipa, covered, for 2-3 minutes on each side or until warmed through. Transfer juustoleipa to a cutting board; cut into 1-inch strips.
- Divide pasta onto four serving plates. Drizzle with reserved chimichurri sauce. Top with vegetables, juustoleipa and additional sauce.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Parsley, 1 Each
$1.49
Fresh Cilantro Herbs, 1 Each
$1.29 was $1.49
Fresh Shallots, 0.25 Pound
$6.99/lb$6.99/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Pompeian Vinegar, Gourmet, White Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Barilla Angel Hair, Classic, 16 Ounce
$1.99$0.12/oz
Fresh Asparagus, 1 Pound
$3.99 avg/ea$3.99/lb
Giorgio Fresh White Mushrooms, 8 Ounce
$2.99$0.37/oz
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
Produce Red Bell Pepper, 1 Each
$1.25 was $2.49
Fresh Eggplant, 1 Pound
$3.49$3.49/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Pasture Pride Juusto Cheese, Baked, Traditional, 6 Ounce
$7.99$1.33/oz
Directions
Chimichurri Sauce:
- Place the parsley, cilantro, shallot and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in white wine vinegar and olive oil until smooth. Season with salt and pepper. Transfer sauce to a bowl. Set aside.
Grilled Veggies and Juustoleipa (bread cheese):
- Grease grill grate. Heat grill to medium.
- Meanwhile, cook pasta according to package directions; drain. Keep warm.
- Drizzle vegetables with olive oil in a large bowl; toss to coat. Season with salt and pepper. Transfer vegetables to a lightly greased grill grid. Grill vegetables, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally. Remove vegetables from grill grid. Keep warm.
- Arrange juustoleipa side by side on grill grid. Grill juustoleipa, covered, for 2-3 minutes on each side or until warmed through. Transfer juustoleipa to a cutting board; cut into 1-inch strips.
- Divide pasta onto four serving plates. Drizzle with reserved chimichurri sauce. Top with vegetables, juustoleipa and additional sauce.