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 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
Directions:
- 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.
- Prepare the grill by brushing the grates with a wire brush and lightly coating them with oil or non-stick cooking spray. Then, pre-heat the grill to medium.
- 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.
- 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.
