Grilled Summer Vegetable Medley
Grilled Summer Vegetable Medley with Herb Butter is a great side with grilled pork chops, chicken or beef. Actually they can be diced and added to a toss salad for a complete meal on Meatless Mondays or any other day that you just want a salad and not much more. At the Chefs Kitchen table our goal is to stay with whole foods as much as possible and a grilled summer vegetable medley is about as good as it gets. Note that while this recipe includes a herb butter, you might like to replace it with a simple Balsamic reduction.
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
- Herb Butter:
- 4 T. unsalted butter, room temperature
- 2 t. fresh thyme leaves, stems removed
- Pinch of Himalayan or sea salt
- 3 small yellow squash, washed and halved
- 3 small zucchini, washed and halved.
- 3 red bell pepper, core removed and cut into equal-sized flat pieces
- 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
- 3 T. extra virgin olive oil
- For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
- Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
- Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
- Remove from heat and serve immediately with grilled bone-in pork chops, grilled chicken breast of a ice steak. Add a pat of herb butter to the vegetables for an extra bit of flavor and a nice presentation.
If you would like to try the balsamic reduction on your Grilled Summer Vegetable Medley add 1 cup of balsamic vinegar to a small sauce pan over medium-high heat. Stir frequently until the liquid begins to boil. Reduce heat to simmer and continue stirring until liquid is reduced to 1/3 of its original volume. Liquid will become thick and syrupy when it is ready.
This is the time to enjoy those summer vegetables, so visit a local farmers market and grab some that are fresh from a local farm. The taste is so much better with local grown fresh vegetables and in almost all cases they are pesticide free.
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