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Prep time
40 hours
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Serves
4
Author Notes
Looking forward to your July 4th backyard BBQ this weekend, but still not sure what to serve? Wisconsin Cheese has you covered with their Grilled Vegetables and Juustoleipa recipe. Featuring Pasture Pride Juusto™ Traditional Baked Cheese (Juustoleipa) straight from The State of Cheese, this summer dish is super cheesy, extremely delicious and easy to prepare! Head to the recipe on WisconsinCheese.com for more details! —Wisconsin Cheese
Ingredients
- Chimichurri Sauce:
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1 cup coarsely chopped fresh parsley
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3/4 cup fresh cilantro leaves
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1 medium shallot, chopped
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4 garlic cloves, chopped
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1/4 cup white wine vinegar
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3 tablespoons olive oil
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Salt and pepper
- Grilled Veggies and Juustoleipa (Bread Cheese):
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8 ounces uncooked angel hair pasta
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1/2 pound fresh asparagus spears, trimmed
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1/2 pound large fresh mushrooms, stems removed
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1 pint cherry tomatoes
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1 large sweet red bell pepper, cut into 1/2-inch strips
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1 small eggplant, cut into 1/2-inch slices
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3 tablespoons olive oil
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Salt and pepper
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2 packages (6 ounces each) Pasture Pride Juusto™ Traditional Baked Cheese (juustoleipa)
Directions
- Chimichurri Sauce:
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Chimichurri Sauce:
Place the parsley, cilantro, shallot and garlic in 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):
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Grilled Veggies and Juustoleipa (Bread Cheese):
Grease grill grate. Heat grill to medium.
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Meanwhile, cook pasta according to package directions; drain. Keep warm.
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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; place on grill grate. Grill vegetables, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally. Remove vegetables from grill grid. Keep warm.
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Arrange juustoleipa side by side on grill grid. Grill, covered, for 2-3 minutes on each side or until warmed through. Transfer juustoleipa to a cutting board; cut into 1-inch strips.
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Divide pasta onto four serving plates. Drizzle with reserved chimichurri sauce. Top with vegetables, juustoleipa and additional sauce.
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