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.

Ingredients

• 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

Directions

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.