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.