Grilling is a great way to enhance the natural sweetness of summer garden vegetables. And these grilled summer vegetables with herb butter are delicious. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Grilled Summer Vegetables with Herb Butter
Grilled summer vegetables, served warm off the grill with a pat of delicious herb butter.
- 3 Small Yellow Squash, washed and halved
- 3 Small Zucchini washed and halved
- 3 Red Bell Peppers core removed and cut into equal sized flat pieces
- 1 Medium Red Onion skin removed, and cut into 1/2" round sections
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Black Hawaiian Salt
- 4 Tablespoons Unsalted Butter room temperature
- 2 Teaspoons Fresh Thyme Leaves stems removed
- Pinch Salt or Prepare on a Himalayan Salt Block
- Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
- Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
- Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.
- For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
- Chill if desired.