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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!

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Grilled Summer Vegetable Medley with Herb Butter

  • 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 Butter

Grilled Summer Vegetable Medley with Herb Butter

Yield: 6
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

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.

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 Information:
Yield: 6
Amount Per Serving: Calories: 195

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