Grilled Veggies in Caper Butter

Grilled Veggies in Caper Butter

Side Dish

Prep: 25 min.
Grill: 10 min.
Makes 8 servings
This little variation of garlic butter brings a hint of tartness for a pop of flavor you are sure to love.


  • 1/4 cup butter, cubed

  • 2 garlic cloves, minced

  • 1 tablespoon lemon juice

  • 2 teaspoons capers, drained and chopped

  • 1 tablespoon minced fresh parsley

  • 2 medium zucchini, cut in half lengthwise

  • 2 medium crookneck or yellow summer squash, cut in half lengthwise

  • 1 medium sweet yellow or orange pepper, quartered

  • 1 medium sweet red pepper, quartered

  • 2 large Portobello mushrooms, stems removed

  • 3 green onions, trimmed

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper


  1. In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley.

  2. Brush vegetables with oil; sprinkle with salt and pepper.

  3. Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture.

  4. Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.


Net Orders Checkout

Item Price Qty Total

Shipping Address

Shipping Methods