Summer grilling should always include a mixture of summer veggies; a great way to enhance their natural sweetness. To make this recipe tastier, you’ll mix up some herb butter for your veggies. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Easy Grilled Summer Vegetables
4 T. unsalted butter, room temperature
2 t. fresh thyme leaves, stems removed
Pinch of Himalayan salt, or natural Sea Salt
3 small yellow squash, washed and halved
3 small zucchini, washed and halved.
3 red bell pepper, core removed and cut into equal-sized flat pieces
1 medium red onion, tough outer layer removed and cut into ½“ half round sections
3 T. extra virgin olive oil
1 T. Himalayan salt, or natural Sea Salt
For herb butter, combine butter, thyme and salt into a small bowl. Combine thoroughly with a fork. When finished, transfer to a serving container.
Prepare grill, set heat to medium. When ready, temperature should be between 350-450 degrees.
Toss veggies with extra virgin olive oil to coat all sides and place on grilling rack. Place grilling rack on grill and 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. Add a pat of herb butter to the vegetables for an extra bit of flavor and a nice presentation.