GRILLED VEGETABLES

 

2 large ears fresh white corn, husked and cut into 4-pieces,  1 large red bell pepper cut into 4 wedges, 2 medium red onions, cut into 8 wedges, 3 medium zucchinis, cut into 4 piece, 12 mushroom caps, 6 large cherry tomatoes.

Butter Baste: 1 1/4 cups soft unsalted butter, 1 teaspoon chopped dill weed, 1/2 teaspoon dried chives, 1/2 teaspoon dried thyme, 1/2 tablespoon yellow mustard, 1/2 tablespoon grated lemon zest, 1/2 teaspoon lemon juice. Mix everything together in a bowl. Set aside.

Put the vegetables on on the grill on medium – high heat.  Turn every couple of minutes for the first 10 minutes. Cover with foil for about 5 minutes. Uncover and start to baste. Continue to turn and baste until the vegetables are tender and a little charred; this step takes about 15 minutes.  Serve the vegetables with the remaining butter baste sauce.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s