Vibrant Peruvian Huacatay Sauce with Grilled Vegetables

Name: Vibrant Peruvian Huacatay Sauce with Grilled Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fresh huacatay leaves; Queso fresco; Lime juice; Olive oil; Garlic cloves; Salt and pepper; Zucchinis; Red bell pepper; Yellow bell pepper; Red onion; Olive oil; Salt and pepper

A zesty and vibrant delight

A Peruvian masterpiece blending the herbal freshness of huacatay with the earthen flavors of grilled vegetables.

1 h 30 min
4
Intermediate

Ingredients

Huacatay Sauce

Fresh huacatay leaves

1 cup, tightly packed

Queso fresco

1/4 cup, crumbled

Lime juice

1 tbsp, fresh

Olive oil

2 tbsp

Garlic cloves

2, minced

Salt and pepper

to taste

Grilled Vegetables

Zucchinis

2 large, sliced into thick rounds

Red bell pepper

1, cut into thick strips

Yellow bell pepper

1, cut into thick strips

Red onion

1, cut into thick wedges

Olive oil

2 tbsp

Salt and pepper

to taste

Preparation

Blending the Huacatay Sauce

Combine ingredients

In a blender, combine huacatay leaves, queso fresco, lime juice, olive oil, and garlic.

Blend until smooth

Blend until smooth, adding a bit of water if necessary to reach a drizzling consistency.

Do not over blend the sauce, or it may turn bitter.

Season and set aside

Season with salt and pepper to taste and set aside.

Let the sauce sit for 30 minutes to allow flavors to meld.

Preparing the Vegetables

Preheat grill

Preheat the grill to medium-high heat.

Toss vegetables

Toss the vegetables with olive oil, salt, and pepper in a large bowl.

Coat evenly

Ensure all pieces are evenly coated for even grilling.

Cooking Process

Grilling

Place the prepared vegetables directly on the grill.

Turning

Flip the vegetables occasionally to ensure even charring.

Testing

Check for tenderness to ensure the vegetables are cooked perfectly.

Plating & Serving