Summer Veggie Kebabs with Grilled Lemon Herb Butter
Take grilled Summer veggie kebabs up a notch with a flavorful grilled lemon herb butter brushed all over the top. A perfect Summer side or light dinner alongside a nice salad.
Ingredients
- 1 lemon, halved
- 1 tablespoon olive oil
- 1 large zucchini, cut into 1-inch chunks
- 1 large summer squash, cut into 1-inch chunks
- 1 large red, yellow, or orange bell pepper, cut into 1-inch chunks
- 1 large red onion, cut into 1-inch chunks
- 1/2 cup Vital Farms Salted Butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- salt and pepper
Instructions
- Assemble the skewers by threading a piece of zucchini, summer squash, bell pepper, and red onion onto a wooden or metal skewer. Repeat until the skewer is full. Repeat until you’ve used up all the vegetables.
- Preheat a barbecue grill or grill pan to medium heat. Rub a little olive oil on the cut side of the lemons and then place them cut-side down on the grill. Let them cook until the lemon is warmed through and has nice grill marks, about 3-5 minutes. Remove from grill and set aside.
- In a small bowl, combine the butter, parsley, chives, and thyme. Squeeze in the grilled lemon halves and stir to combine. Set aside.
- Lightly coat the skewers in olive oil to prevent them from sticking to the grill. Place them on the grill and cook, turning occasionally, until the vegetables are starting to get tender and have nice grill marks, about 10-12 minutes.
- Remove them from the grill and transfer them to a large plate or serving platter. Brush them generously with the grilled lemon herb butter then season with salt and pepper. Enjoy warm.
