Description
Sizzling Italian-inspired “Grilled Veggies with Caper Butter” elevate summer produce with Mediterranean zest. Herbed butter drizzled over charred vegetables creates an irresistible dish perfect for relaxed outdoor dining.
Ingredients
Scale
Main Vegetables:
- 1 zucchini, sliced into 0.25 inches (0.64 centimeters) rounds
- 1 yellow squash, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small eggplant, sliced into rounds
- 1 red onion, cut into wedges
Oil and Seasoning:
- 2 tablespoons (30 milliliters) olive oil
- Salt, to taste
- Fresh cracked black pepper, to taste
Caper Butter Components:
- 4 tablespoons (56 grams) unsalted butter, softened
- 2 tablespoons (30 milliliters) capers, drained and roughly chopped
- 1 teaspoon (5 milliliters) lemon zest
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) chopped fresh parsley
Instructions
- Fire up the outdoor grill to a medium-high temperature, ensuring the cooking surface is evenly heated and lightly coated with cooking oil to prevent sticking.
- Slice vegetables into uniform thickness, creating elegant, symmetrical cuts that will cook evenly and look appealing on the platter.
- Generously coat the vegetable slices with high-quality olive oil, then season with kosher salt and freshly ground black pepper to enhance their natural flavors.
- Arrange vegetables on the grill, creating strategic placement to achieve optimal charring and prevent overcrowding which can steam instead of grill.
- Cook each vegetable batch carefully, rotating halfway through to create beautiful crosshatch grill marks, ensuring they develop a rich caramelized exterior while remaining tender inside.
- Transfer grilled vegetables to a large serving platter, arranging them artfully to showcase their vibrant colors and smoky texture.
- In a small mixing bowl, whip softened butter until smooth, then fold in briny capers, fragrant lemon zest, tangy lemon juice, freshly chopped parsley, and a whisper of black pepper.
- While vegetables are still warm, lavishly spread the herbaceous caper butter across the surface, allowing it to melt slightly and infuse the grilled produce with rich, zesty flavors.
- Present the dish immediately, serving either warm or at ambient temperature to highlight the butter’s luxurious texture and the vegetables’ robust grilled essence.
Notes
- Ensure even slicing of vegetables for consistent grilling and perfect charring, using a sharp knife to create uniform thickness.
- Choose seasonal, firm vegetables like zucchini, bell peppers, eggplant, and asparagus that hold up well to high grilling temperatures.
- Control grill heat carefully to prevent burning, watching for hotspots and rotating vegetables for balanced caramelization.
- Customize caper butter by adjusting herb quantities or substituting parsley with fresh dill or basil for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 20 mg