Vermont Castings

Grilled Vegetable Stir-Fry with Rouille Sauce

This is a great recipe for grilled veggies that can be served as a meal in itself or as a side dish.

Prep Time
0 to 15 minutes
Easy to do
Cook Time
Grilled Vegetable Stir-Fry with Rouille Sauce



    1. In a food processor, blend garlic, red pepper flakes, and salt into a paste. Add the breadcrumbs and mix thoroughly. With machine running, add the olive oil 1 tablespoon at a time and process until smooth. If using a blender, combine garlic, pepper flakes, salt and breadcrumbs, blend for a few seconds, then add the oil a little at a time. Use less red pepper flakes for a milder sauce.
    2. Store rouille in refrigerator until ready to use (up to 3 days).
    3. Wash and dry vegetables. Cut peppers in 1 1/4 inch lengths. Trim artichoke hearts and remove tomato stems, if necessary.
    4. Combine lime juice, oil, salt, and pepper in a large bowl. Add vegetables and toss.
    5. When grill is heated, place vegetables in a grill wok and begin grilling over medium-high heat. Use any leftover oil/lime juice mixture to baste vegetables occasionally.

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