Grilled Summer Vegetable Medley with Herb Butter

Grilling is a great way to enhance the natural sweetness of summer garden vegetables. For best results, cut all vegetables to a uniform thickness before grilling.

Prep time: 15 minutes
Cook time: 10-14 minutes

Serves: 4-6

Compound Butter Ingredients:

¼ c. unsalted butter, room temperature
2 t. fresh thyme leaves, stems removed

Pinch of sea salt

Remaining Ingredients:

Olive oil or non-stick cooking spray for grill
3 T. extra virgin olive oil

1 medium red onion, cut into ½-inch thick half rounds
3 red bell pepper, core removed and cut into 4 equal-sized flat pieces

3 small zucchini, cut in half lengthwise

3 small yellow squash, cut in half lengthwise

Add butter, thyme, and salt to a small bowl. Combine thoroughly with a fork and transfer to a sheet of wax paper. Shape into a log and roll in the wax paper before placing in the refrigerator to firm up.

Prepare grill by brushing grates with a wire brush and lightly coating with oil or non-stick cooking spray. Pre-heat grill to medium.

Brush both sides of the vegetables with the extra virgin olive oil. Place the onion and bell pepper on the pre-heated grill and cook for 5-6 minutes before turning.

Continue grilling the onion and pepper for another 2-3 minutes before adding the zucchini and yellow squash. Grill the vegetables for another 4-5 minutes, or just until crisp tender. (Turn the zucchini and yellow squash once after 2-3 minutes)

Remove from heat and serve immediately with the grilled bone-in pork chops. Add a pat of the compound herb butter to the vegetables and pork chops for an extra bit of flavor and a nice presentation. Enjoy!