Ingredients
1/4 cup butter, cubed2 garlic cloves, minced1 tablespoon lemon juice2 teaspoons capers, drained and chopped1 tablespoon minced fresh parsley2 medium zucchini, cut in half lengthwise2 medium crookneck or yellow summer squash, cut in half lengthwise1 medium sweet yellow or orange pepper, quartered1 medium sweet red pepper, quartered2 large portobello mushrooms, stems removed3 green onions, trimmed2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley.
Brush vegetables with oil; sprinkle with salt and pepper.
Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture.
Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.
