Grilled Vegetables

Grilled vegetables have more complex flavor than steamed or sauteed. The charring adds depth in my opinion. The wood flavors are simply a bonus.

Heat the gas grill on high for about 15 minutes until you have a 2 Mississippi heat five inches above the grate. Clean the grill and oil it.

Coat the vegetables with the butter sauce and grill with the cover open. Anywhere from 2 to 5 minutes per side. You want a deep char marks on both sides. Since they are vegetable and may be eaten raw there is no requirement to cook them all the way through, its up to you how crunchy they are.

1. Combine the butter and the flavoring (see below) in a small bowl.
2. Brush the vegetables with the butter mixture.
3. Sprinkle with salt and fresh ground black pepper to taste.
4. When grill is hot clean it.
5. Oil the hot clean grill using a paper towel.
6. Grill veges until good grill marks then turn over (2 to 5 minutes).
7. Grill second side until just tender and caramelized.
8. Transfer to a platter and serve immediately.

Butter Sauces

Garlic Butter Flavoring

3 tablespoons unsalted butter, melted
3 small cloves pressed garlic (about 1.5 teaspoons)

Chili-Lime Butter Flavoring

3 tablespoons unsalted butter, melted
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1/8 teaspoon red pepper flakes
1 teaspoon finely grated lime zest

Orange-Thyme Butter Flavoring

3 tablespoons unsalted butter, melted
1 teaspoon finely grated orange zest
1 teaspoon finely chopped thyme leaves