Grilled Veggies with Caper Butter
TOTAL TIME: Prep: 25 min. Grill: 10 min.
YIELD: 8 servings.
We enjoy 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
Ingredients
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1/4 cup butter, cubed
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2 garlic cloves, minced
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1 tablespoon lemon juice
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2 teaspoons capers, drained and chopped
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1 tablespoon minced fresh parsley
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2 medium zucchini, cut in half lengthwise
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2 medium crookneck or yellow summer squash, cut in half lengthwise
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1 medium sweet yellow or orange pepper, quartered
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1 medium sweet red pepper, quartered
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2 large portobello mushrooms, stems removed
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3 green onions, trimmed
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
Brush vegetables with oil; sprinkle with salt and pepper.
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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.
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4.
Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.
Nutrition Facts
1 serving: 117 calories, 10g fat (4g saturated fat), 15mg cholesterol, 219mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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