Name: Grilled Veggies with Caper Butter
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1/4 cup butter, cubed -; 2 garlic cloves, minced -; 1 tablespoon lemon juice -; 2 teaspoons capers, drained and chopped -; 1 tablespoon minced fresh parsley -; 2 medium zucchini, cut in half lengthwise -; 2 medium crookneck or yellow summer squash, cut in half lengthwise -; 1 medium sweet yellow or orange pepper, quartered -; 1 medium sweet red pepper, quartered -; 2 large portobello mushrooms, stems removed -; 3 green onions, trimmed -; 2 tablespoons olive oil -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Veggies with Caper Butter

1. 1/4 cup butter, cubed -

2. 2 garlic cloves, minced -

3. 1 tablespoon lemon juice -

4. 2 teaspoons capers, drained and chopped -

5. 1 tablespoon minced fresh parsley -

6. 2 medium zucchini, cut in half lengthwise -

7. 2 medium crookneck or yellow summer squash, cut in half lengthwise -

8. 1 medium sweet yellow or orange pepper, quartered -

9. 1 medium sweet red pepper, quartered -

10. 2 large portobello mushrooms, stems removed -

11. 3 green onions, trimmed -

12. 2 tablespoons olive oil -

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

How to cook deliciously - Grilled Veggies with Caper Butter

1. Stage

In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley.

2. Stage

Brush vegetables with oil; sprinkle with salt and pepper.

3. Stage

Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture.

4. Stage

Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.