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Grilled Summer Vegetable Medley with Herb Butter

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Don’t get left out at the summer BBQs this year with nothing but carb-y sides to eat! This recipe for Grilled Summer Vegetable Medley with Herb Butter is a go-to for delicious veggies that pair well with any protein being prepared.

You can have this as a side with saucy dishes since the veggies will soak up the sauce, or as seen here served with my grilled Bone-in Pork Chops. Grilling vegetables brings out their natural sweetness and the herb butter takes things up a notch!

Grilled Summer Vegetable Medley with Herb Butter

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  • Compound Butter Ingredients:
  • ¼ c. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of sea salt 
  • Remaining Ingredients:
  • Olive oil or non-stick cooking spray for grill
  • 3 T. extra virgin 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 T. black Hawaiian salt 
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Grilled Summer Vegetable Medley with Herb ButterPin

Grilled Summer Vegetable Medley with Herb Butter

Grilling is a great way to enhance the natural sweetness of summer garden vegetables. For best results, cut all vegetables to a uniform thickness before grilling.
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Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 6
Calories: 195kcal
Author: Iva Ursano

Ingredients

  • Compound Butter Ingredients:
  • ¼ c. unsalted butter room temperature
  • 2 t. fresh thyme leaves stems removed
  • Pinch of sea salt
  • Remaining Ingredients:
  • Olive oil or non-stick cooking spray for grill
  • 3 T. extra virgin 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 T. 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 in the refrigerator to firm up. 
  • Prepare 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 the extra virgin olive oil. Place the onion and bell pepper on the pre-heated 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 from heat and serve immediately with the grilled bone-in pork chops. Add a pat of the compound herb butter to the vegetables and pork chops for an extra bit of flavor and a nice presentation. Enjoy!

Nutrition

Calories: 195kcal
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On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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