Grilled Veggies with Caper Butter Recipe

Grilled Veggies with Caper Butter Recipe
Grilled Veggies with Caper Butter Recipe photo by Taste of Home
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Grilled Veggies with Caper Butter Recipe

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We like 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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

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. Yield: 8 servings.
Originally published as Grilled Veggies with Caper Butter in Taste of Home June/July 2016, p24

Nutritional Facts

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

  • 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
  1. 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.
  2. Brush vegetables with oil; sprinkle with salt and pepper.
  3. 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.
  4. Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture. Yield: 8 servings.
Originally published as Grilled Veggies with Caper Butter in Taste of Home June/July 2016, p24

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