Herb Crème Fraiche with Grilled Vegetables

Cook any vegetables you enjoy over a grill and serve them warm with herb creme fraiche and crusty or grilled bread on the side.
Course Main Course, Vegetable Side
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author katiemorford


  • Heaping 1/2 cup crème fraiche
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons extra-virgin olive oil, plus more for grilling the vegetables
  • 1/4 teaspoon salt, plus more for grilling the vegetables
  • Freshly ground black pepper
  • Favorite vegetables for grilling, such as bell peppers, onions, eggplant, and zucchini (see Notes for how to cut and prep)


  1. Cut the vegetables for grilling. Figure 1/3-inch thick slabs of zucchini, eggplant, potato, and onion. Cut bell peppers into quarters and remove seeds and stem. Lightly brush the vegetables with olive oil and season with salt and pepper. 

  2. Grill vegetables over a medium flame until just tender. Cooking time will vary depending on the vegetable. Transfer to a serving platter. 
  3. In a small bowl, whisk together the crème fraiche, chives, basil, mint, olive oil, salt, and a few generous turns of the pepper grinder. Refrigerate until ready to use.
  4. Serve vegetables with crème fraiche. 

Recipe Notes

Cut vegetables as follows, then coat lightly with olive oil, and season with salt and pepper before grilling: 

Bell peppers -- cut in half, remove stem and seeds, cut each half into thirds

Zucchini -- slice lengthwise into 1/3-inch-thick slabs

Eggplant -- Cut into 1/3-inch-thick rounds

Onion -- Peel and cut into 1/3-inch-thick rounds