Grilled Summer Vegetables

From Yankee Magazine

Vegetables Recipes

Preparation Time: 30 minutes

Start to Finish Time: 22 minutes

Yield: 8 to 10 servings

• 1 pound baby carrots
• 1 pound baby zucchini
• 1 pound baby pattypan squash (or zucchini or crookneck squash)
• 12 12-inch wooden skewers
• Olive oil
• Grill Mix
• Roasted Garlic-Saffron-Pinot Grigio Whipped Butter

1 day ahead: Cook carrots, zucchini, and pattypan squash in boiling salted water 2 to 3 minutes or until crisp-tender; drain. (If using zucchini or crookneck squash, slice 1/4 inch thick; omit precooking.) Plunge vegetables into ice water; drain and pat dry.

15 minutes ahead: Place skewers in water to cover; let soak 10 minutes.

Thread vegetables onto skewers. Brush with olive oil; sprinkle lightly with Grill Mix. Grill vegetables, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 4 to 5 minutes on each side, or to desired degree of doneness. Serve warm with Roasted Garlic-Saffron-Pinot Grigio Whipped Butter.

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