Grilled Summer Vegetables with Herb Butter
When it comes to grilling, meat and fish are always the stars. But it's time for the veggies to shine in this recipe for Grilled Summer Vegetables!
Servings 4
Calories 311kcal
Equipment
Ingredients
For the Herb Butter
- ¼ cup unsalted butter room temperature
- 2 tsp fresh thyme leaves stems removed
- Pinch of sea salt
Remaining Ingredients
- Olive oil or non-stick cooking spray for grill
- 3 Tbsp 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 Tbsp black Hawaiian salt
Instructions
- 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 it in the refrigerator to firm up.
- Prepare the 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 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).
- Remove vegetables from heat and serve immediately. Add a pat of the herb butter to the vegetables for an extra bit of flavor and a nice presentation. Enjoy!
Nutrition
Serving: 1 | Calories: 311kcal | Carbohydrates: 20g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 31mg | Sodium: 1786mg | Fiber: 4g | Sugar: 13g