Grilled Veggies with Caper Butter

Name: Grilled Veggies with Caper Butter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
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

Total Time Prep: 25 min. Grill: 10 min.

Yield 8 servings

Test Kitchen Approved

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina

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

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.

Nutrition Facts

1 serving: 117 calories, 10g fat (4g saturated fat), 15mg cholesterol, 219mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina

Recipe Creator