GRILLED SUMMER VEGETABLES WITH HERB BUTTER
Servings
4-6
Prep time:
15 minutes
Cook time:
10-14 minutes
Ingredients
Compound Butter
¼ c. unsalted butter, room temperature
2 t. fresh thyme leaves stem removed
Pinch of sea salt
Remaining Ingredients:
Olive oil or non-stick cooking spray for grill
3 T. extra virgin olive oil
1 medium red onion, cut into ½-inch thick half rounds
3 red bell pepper, core removed and cut into 4 equal-sized flat pieces
3 small zucchini, cut in half lengthwise
3 small yellow squash, cut in half lengthwise
1 T. black Hawaiian salt
Black Lava Hawaiian Sea Salt:
Grilling is a great way to enhance the natural sweetness of summer garden vegetables. For best results, cut all vegetables to a uniform thickness before grilling.
Step by Step Instructions
Directions:
- Add butter, thyme, and salt to a small bowl. Combine thoroughly with a fork and transfer to a sheet of wax paper. Shape into a log and roll in the wax paper before placing in the refrigerator to firm up.
- Prepare grill by brushing grates with a wire brush and lightly coating with oil or non-stick cooking spray. Pre-heat grill to medium.
- Brush both sides of the vegetables with extra virgin olive oil. Place the onion and bell pepper on the preheated grill and cook for 5-6 minutes before turning.
Continue grilling the onion and pepper for another 2-3 minutes before adding the zucchini and yellow squash. Grill the vegetables for another 4-5 minutes, or just until crisp-tender. (Turn the zucchini and yellow squash once after 2-3 minutes) Enjoy!
