Grilled Veggies with Caper Butter
We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 223
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 223
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
Directions:
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.
Brush vegetables with oil; sprinkle with salt and pepper.
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.
Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.
Source: tasteofhome.com
Brush vegetables with oil; sprinkle with salt and pepper.
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.
Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
