Grilled vegetables with roasted garlic butter

Name: Grilled vegetables with roasted garlic butter
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 2 zucchini; 1 eggplant; 1 red onion; 2 red bell peppers; 2 yellow bell peppers; 10.5 oz brown mushrooms; 1 head garlic; 2 tbsp olive oil; 1.1 lbs cherry tomatoes; 0.5 cup butter (room temperature); salt; pepper

Based on 3 ratings

In app

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/

"Grilled vegetables are a must at every BBQ! You can use whatever vegetables you prefer, but we stayed with the classics like zucchini, eggplant, and peppers in this recipe. It’s quick and easy and the grill will add the wonderful charred flavor, perfect for the summer. We are pairing it with a simple but flavor-packed roasted garlic butter to round off the flavors. If you don’t want to grill your vegetables, you can also use a grill pan or the oven."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

zucchini

eggplant

red onion

red bell peppers

yellow bell peppers

300 g

brown mushrooms

1 head

garlic

2 tbsp

olive oil

500 g

cherry tomatoes

100 g

butter (room temperature)

salt

pepper

Utensils

grill, cutting board, knife, bowl (large), tongs, bowl (small)

Nutrition per serving

Cal801

Fat57 g

Protein17 g

Carb71 g

Step 1/3
- 2 zucchini
- 1 eggplant
- 1 red onion
- 2 red bell peppers
- 2 yellow bell peppers
- 300 g brown mushrooms
- 1 head garlic
- 2 tbsp olive oil
- salt
- pepper
- grill
- cutting board
- knife
- bowl (large)
Preheat grill. Meanwhile, prepare vegetables: Cut zucchini in half lengthwise. Cut eggplant into quarters lengthwise. Cut red onion into wedges. Remove seeds from the bell peppers and cut into wedges. Halve mushrooms. Cut the garlic bulb in half. Mix everything in a large bowl with olive oil, salt and pepper.
Step 2/3
- 500 g cherry tomatoes
- tongs
Place garlic on the grill with the cut side down. Place bell peppers and zucchini on the grill with cut sides down. After approx. 2 min. add red onion wedges and cherry tomatoes on the vine. Add mushrooms. After approx. 3 min. flip, then grill everything for another 5–7 min. Then remove from the grill.
Step 3/3
- 100 g butter (room temperature)
- salt
- pepper
- bowl (small)
Squeeze out the garlic cloves carefully and mix with the room temperature butter in a small bowl. Season with salt and pepper and serve with the grilled vegetables.
Enjoy your meal!