Description

These grilled veggies are smoky, tender, and packed with flavor thanks to a tangy, salty caper butter that melts right over the top. It’s a simple side dish that works beautifully with grilled meats or as a standalone vegetarian meal. Perfect for summer cookouts or easy weeknight dinners.

Ingredients

For the grilled veggies:

1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, cut into wedges
8 oz mushrooms, halved
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the caper butter:

4 tbsp unsalted butter, softened
2 tbsp capers, drained and chopped
1 clove garlic, minced
1 tbsp fresh parsley, chopped
1/2 tsp lemon zest
1 tbsp lemon juice
Pinch of salt

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Instructions

Make the caper butter: In a small bowl, mix together the softened butter, chopped capers, garlic, parsley, lemon zest, lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
Prep the grill: Preheat your grill to medium-high heat.
Prepare the vegetables: Toss all the sliced veggies in olive oil, salt, and pepper.
Grill the veggies: Place the vegetables directly on the grill or use a grill basket. Grill for 8–10 minutes, flipping halfway, until they are tender and slightly charred.
Serve: Transfer the grilled vegetables to a platter and dollop with the caper butter while they’re still hot so it melts over the top. Serve warm.

Notes

Feel free to swap in seasonal vegetables like asparagus, eggplant, or cherry tomatoes.
The caper butter can be made ahead of time and stored in the fridge for up to a week.
If you don’t have a grill, you can roast the vegetables in the oven at 425°F for about 20 minutes.

Nutrition

Serving Size: ~1 cup
Calories: 160
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg