Grilling is a great way to enhance the natural sweetness of summer garden vegetables. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
- 4 T. unsalted butter, room temperature
- 2 t. fresh thyme leaves stem removed
Pinch of salt, or prepare on a Himalayan salt block.
- 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“ half round sections
- 3 T. extra virgin olive oil
- 1 T. black Hawaiian salt
- 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.
- Prepare the grill by brushing the grates with a wire brush. Set heat to medium. When ready, the temperature should be between 350-450 degrees.
- Brush both sides of each vegetable section with extra virgin olive oil and place on the 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.
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