Flavored butter + grilled vegetables + pasta = WE ARE IN.
I absolutely love making flavored butters. Not only is it therapeutic to mix all the textures and flavors, but – it's butter. Ding.Dang.Butter.
No matter what you do it, it's still going to be butter. And I like it.
So this late summer meal not only uses the last of your garden bumper crop, but it's all coated in a slightly spicy, slightly tart, finger lickin' compound butter.
Plus, it's a pasta meal, sooo….
Let's do this!
We start by making our glorious butter. Take one stick of softened butter and mix it with some lemon juice, zest and a little dollop of Sambal Oelek. If you can't find that, sriracha will do!
Mix mix mix.
Check it! Okay, so this is after it's been in the fridge overnight. I just rolled it up into a log shape in some plastic wrap. Seeemple.
Slice your eggplant into rounds, and let them sit with a good sprinkling of salt on them. This will draw out the moisture. #science
Get your zucchini and corn grilled. Also! Brush these babies with that flavored butter you made. That's right.
Grill your eggplant.
Give it all a rough chop! You don't have to chop the corn. Just slice the kernels off the ear. That's obvious. Sorry. Don't hate me.
You'll boil some linguine, and toss everything together with a few tablespoons of the butter. Garnish with basil and Lordy LOU, you guys. Summer summer summer.
I mentioned the butter, right?
Bev says you should make a lot of that butter. For more musings, visit her blog Bev Cooks and her Tablespoon profile.