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 Wine & Spirits
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 Juustoâ„¢ 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
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.