Summer on a Skewer: Grilled Vegetable Medley Recipe

This Grilled Summer Vegetable Medley recipe celebrates summer’s bounty, offering a simple yet delightful way to enjoy a variety of seasonal favorites. From zucchini and peppers to mushrooms and onions, this dish bursts with color, flavor, and a delightful smoky char from the grill.

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.

Prep time: 15 minutes
Cook time: 10-14 minutes

Serves: 4-6

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 the grill
3 T. extra virgin olive oil

1 medium red onion, cut into ½-inch thick half rounds
3 red bell peppers, 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

Directions: 

1. Add butter, thyme, and salt to a small bowl. Combine thoroughly with a fork and transfer to a sheet of wax paper. Shape it into a log and roll it in wax paper before placing it in the refrigerator to firm it up. 
   
2. Prepare the grill by brushing the grates with a wire brush and lightly coating them with oil or non-stick cooking spray. Then, preheat the grill to medium.
   
3. Brush both sides of the vegetables with the extra virgin olive oil. Place the onion and bell pepper on the preheated grill and cook for 5-6 minutes before turning. 
4. Continue grilling the onion and pepper for another 2-3 minutes before

This Grilled Summer Vegetable Medley is a versatile recipe that can be enjoyed countless times. Skewer them for a fun and interactive presentation, serve them over a bed of rice or quinoa for a satisfying meal, or toss them into a summer salad for a fresh flavor. With minimal prep work and endless possibilities, this recipe will become a summertime staple.