When the weather is hot, you want something that is both good and easy to prepare. It could be served alongside a meat dish or as a stand-alone meal. This grilled summer vegetable medley is the answer, and because it’s made using herb butter, you can simply customize the flavor to your preferences.
What does a vegetable medley mean?
The mixture is ready to be served as an appetizer, a main dish, a side dish, or a dessert. The word “vegetable medley” is most commonly linked with a mixture of vegetables, but it can also be used to describe a tray of cheeses or fruit, as well as meats.
What does grilling do to vegetables?
Any plain old vegetable is coaxed out of its rich, caramelized deliciousness by grilling. Thanks to the intense heat, each incredibly addictive mouthful has a rich, smokey char.
Can you grill vegetables without oil?
Before grilling the vegetables, don’t brush them with oil. Oil isn’t required to keep the vegetables from clinging to the grill; they don’t stick without it. Any oil that falls off burns, and the following flames return little bits of burned oil to your food. Vegetables do not benefit from being oiled.
What are the ingredients to make Grilled Summer Vegetable Medley with Herb Butter?
With 15 minutes of prep time and 10 to 14 minutes cook time, here are the ingredients you’re going to need to make this good for 4 to 6 recipe:
Compound Butter Ingredients:
- Unsalted butter – Gives you maximum control over the recipe’s overall flavor.
- Fresh thyme leaves – Strong and aromatic herb.
- Sea salt – Acts as a preservative and prolongs the shelf life of the butter.
- Olive oil or non-stick cooking spray – Applied to the cookware to prevent food from sticking.
- Virgin olive oil – This dish will benefit from the addition of extra virgin olive oil, which will provide much-needed fat.
- Red onion – Have bright color and crispy texture.
- Red bell pepper – Roasting the pepper caramelizes the sugars in the pepper, giving the recipe a sweet flavor boost.
- Zucchini – Have a mild flavour, slightly sweet and slightly bitter, with a rich feel.
- Yellow squash – Features a mild flavor with nuances of black pepper and nuts.
- Black Hawaiian salt <<insert affiliate link – see below>> – This salt’s delicate texture and enticing color make it ideal for use as a finishing salt.
Black Lava Hawaiian Sea Salt: You can order it here through Amazon.
How to make Grilled Summer Vegetable Medley with Herb Butter?
The inherent sweetness of summer garden veggies can be enhanced by grilling. Before grilling, make sure all vegetables are cut to the same thickness.
Starting in a small bowl, combine the butter, thyme, and salt. With a fork, thoroughly combine the ingredients and transfer to a sheet of wax paper. Form a log and roll it in wax paper before putting it in the fridge to firm up.
Then brush the grates with a wire brush and a little coating of oil or non-stick cooking spray to prepare the grill. Preheat the grill to medium heat.
Also, brush the extra virgin olive oil on both sides of the vegetables. Cook the onion and bell pepper for 5-6 minutes on the preheated grill before flipping.
Before adding the zucchini and yellow squash, continue to fry the onion and pepper for another 2-3 minutes. Grill for another 4-5 minutes, or until the vegetables are crisp-tender. (After 2-3 minutes, turn the zucchini and yellow squash once.)
Remove from the heat and serve with the grilled bone-in pork chops right away. Toss the vegetables and pork chops with a pat of the compound herb butter for added flavor and a lovely presentation. Enjoy!
Now that you know all you need to know about grilled summer vegetable medley with herb butter, it is time to print or save the recipe with the exact measurements.
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- ¼ c. unsalted butter, room temperature
- 2 t. fresh thyme leaves, stems removed
- Pinch of sea salt
- 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
- 1 T. black Hawaiian salt
- 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!
Amount Per Serving: Calories: 208Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 1191mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 2g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.