Grilled Vegetables with Lemon-Garlic Butter
Happy Labor Day! I've got a great last minute side dish you can throw on the grill to wow your guests. Chris is a master on the grill, and therefore I love nights when he says he's going to surprise me with dinner. Most of the time that includes some sort of new grilled concoction, and I especially love when he finds a new way to grill my favorite vegetables.
We love grilled vegetables, but this last time he spruced them up by spreading homemade lemon-garlic butter over top. I was obsessed with the fresh butter flavor paired with the smoky flavor of the grill. I took the leftovers for lunch, and they were just as good the next day. Enjoy!
- 1 medium eggplant
- 1 medium zucchini
- 1 medium squash
- 2 ears of corn, husked
- 1/2 cup butter
- 2 tsp. lemon juice
- 2 tsp. garlic, minced
Wash the eggplant, zucchini and squash. Cut off the ends and then cut into 1/4" pieces.
Microwave the butter for 30 seconds, or until melted. Add the lemon juice and garlic and mix to combine.
Preheat the grill to medium-low heat. Brush the eggplant, zucchini, squash and corn with the butter mixture. Place the vegetables directly on the grill.
Turn the eggplant, zucchini and squash after 4-5 minutes and continue to cook on the other side for 4-5 additional minutes. For the corn, turn the cob every 3-4 minutes to get a good char on each side. Enjoy!