RECIPE: Grilled Summer Vegetable Medley with Herb Butter

(pictured with Grilled Bone-In Herb-Rubbed Pork Chop)
https://steemit.com/cooking/@e7pe/recipe-grilled-herb-rubbed-pork-chops

Want a great way to bring out the natural sweetness of garden vegetables? Grill them gently, and their natural goodness tastes even better! For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.

Ingredients:

Herb Butter:

• 4 Tablespoons unsalted butter, room temperature
• 2 teaspoons fresh thyme leaves, stems removed
• Pinch of salt, or prepare on Himalayan salt block

Vegetables

• 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-inch half round sections
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon salt

Directions:
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.

For Veg:
Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees F, 175-200 degrees C.

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. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.