Grilled Veggies Caper Butter: A Flavorful Summer Recipe

Grilled Veggies Caper Butter: Prepare to elevate your summer grilling game with a dish that’s bursting with flavor and surprisingly simple to make! Imagine tender, perfectly charred vegetables, each bite infused with a tangy, briny, and utterly irresistible caper butter. This isn’t just a side dish; it’s a culinary experience that will have everyone asking for seconds.

While grilling vegetables is a technique as old as cooking with fire itself, the addition of caper butter brings a touch of Mediterranean flair to the table. Capers, the unopened flower buds of the caper bush, have been prized for centuries in Mediterranean cuisine, adding a salty, piquant punch to everything from sauces to salads. Their inclusion in this dish pays homage to the region’s vibrant culinary heritage.

So, why do people adore grilled veggies caper butter? It’s a symphony of textures and tastes. The slight char of the grill gives the vegetables a smoky sweetness, while the caper butter provides a creamy, salty, and tangy counterpoint. It’s also incredibly versatile. You can use any vegetables you like – zucchini, bell peppers, eggplant, asparagus, even red onion – making it a perfect way to use up whatever’s in season. Plus, it’s quick and easy to prepare, making it ideal for weeknight dinners or weekend barbecues. I promise, once you try this grilled veggies caper butter, it will become a staple in your summer cooking repertoire!

this Recipe

Ingredients:

• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 large zucchini, sliced lengthwise into ½-inch thick planks
• 1 large yellow squash, sliced lengthwise into ½-inch thick planks
• 1 red onion, cut into ½-inch thick rounds
• 1 pint cherry tomatoes
• 4 portobello mushroom caps, stems removed
• ¼ cup olive oil, plus more for brushing
• Salt and freshly ground black pepper to taste
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup capers, drained and roughly chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon red pepper flakes (optional)

Preparing the Vegetables:

1. First, let’s get our veggies ready for the grill. Wash and dry all the vegetables thoroughly. This is important because excess moisture can hinder the grilling process and prevent those beautiful char marks from forming.
2. Now, prepare the bell peppers. Remove the stems and seeds, then cut them into quarters. I like to keep them relatively large so they don’t fall through the grill grates.
3. Next, slice the zucchini and yellow squash lengthwise into planks that are about ½-inch thick. This thickness is ideal for grilling – it allows them to cook through without becoming too mushy.
4. Cut the red onion into ½-inch thick rounds. You can keep the rounds intact or separate them into individual rings, depending on your preference. I find that keeping them intact is easier to manage on the grill.
5. Leave the cherry tomatoes whole. They’ll burst with flavor as they grill, adding a lovely sweetness to the dish.
6. For the portobello mushrooms, remove the stems. You can discard the stems or save them for another use, such as adding them to a vegetable broth.
7. In a large bowl, toss all the prepared vegetables with ¼ cup of olive oil. Make sure the vegetables are evenly coated with oil. This will help them grill properly and prevent them from sticking to the grates.
8. Season the vegetables generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for bringing out the natural flavors of the vegetables.

Making the Caper Butter:

1. While the vegetables are marinating, let’s prepare the caper butter. This is where the magic happens! In a medium bowl, combine the softened butter, chopped capers, minced garlic, lemon juice, chopped parsley, and chopped oregano.
2. If you like a little heat, add a pinch of red pepper flakes. This is optional, but I find it adds a nice kick to the butter.
3. Use a fork or a rubber spatula to thoroughly mix all the ingredients together until they are well combined. The butter should be smooth and creamy, with the capers, garlic, and herbs evenly distributed throughout.
4. Once the caper butter is mixed, you can transfer it to a piece of parchment paper or plastic wrap. Shape it into a log and wrap it tightly. This will make it easier to slice and serve later.
5. Place the wrapped caper butter in the refrigerator to chill and firm up. This will help it hold its shape when you slice it.

Grilling the Vegetables:

1. Now for the fun part – grilling! Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the vegetables from sticking.
2. Place the bell peppers, zucchini, yellow squash, and red onion rounds on the grill. Arrange them in a single layer, making sure they are not overcrowded.
3. Grill the vegetables for about 3-5 minutes per side, or until they are tender and have nice char marks. Keep an eye on them and adjust the heat as needed to prevent them from burning.
4. Add the portobello mushroom caps to the grill. Grill them for about 5-7 minutes per side, or until they are tender and have released some of their moisture.
5. Finally, add the cherry tomatoes to the grill. Grill them for just a few minutes, until they are slightly softened and have started to burst. Be careful not to overcook them, as they can easily become mushy.
6. As the vegetables are grilled, transfer them to a platter.

Serving and Enjoying:

1. Once all the vegetables are grilled, it’s time to assemble the dish. Arrange the grilled vegetables on a serving platter.
2. Remove the caper butter from the refrigerator and slice it into thin rounds.
3. Place a few slices of caper butter on top of each vegetable. The heat from the vegetables will melt the butter, creating a delicious and flavorful sauce.
4. Serve the grilled vegetables immediately. They are best enjoyed while they are still warm and the caper butter is melted.
5. Garnish with extra fresh parsley or oregano, if desired.
6. Enjoy! This grilled vegetable dish with caper butter is perfect as a side dish or as a light and healthy meal. The combination of the smoky grilled vegetables and the tangy, savory caper butter is simply irresistible.

Tips and Variations:

• Vegetable Variations: Feel free to use other vegetables that you enjoy grilling, such as asparagus, eggplant, or corn on the cob.
• Herb Variations: Experiment with different herbs in the caper butter, such as thyme, rosemary, or chives.
• Spice it Up: Add more red pepper flakes to the caper butter for a spicier kick.
• Vegan Option: Use vegan butter substitute to make this recipe vegan.
• Marinating Time: While you can grill the vegetables immediately after tossing them with olive oil and seasoning, allowing them to marinate for 30 minutes to an hour will enhance their flavor.
• Grill Pan: If you don’t have an outdoor grill, you can use a grill pan on your stovetop.
• Oven Roasting: Alternatively, you can roast the vegetables in the oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly browned.
• Leftovers: Leftover grilled vegetables can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Serving Suggestions:

• Serve as a side dish with grilled chicken, fish, or steak.
• Add to salads or grain bowls.
• Use as a topping for pizza or bruschetta.
• Serve with crusty bread for dipping in the melted caper butter.

Conclusion:

This Grilled Veggies with Caper Butter recipe isn’t just another side dish; it’s a flavor explosion waiting to happen! The smoky char of the grilled vegetables, combined with the tangy, briny, and utterly addictive caper butter, creates a symphony of tastes and textures that will elevate any meal. I truly believe this is a must-try recipe for anyone looking to add a touch of gourmet flair to their everyday cooking. It’s simple enough for a weeknight dinner, yet impressive enough to serve at a weekend barbecue.

Why is this recipe a must-try? Because it’s incredibly versatile, surprisingly easy to make, and delivers a huge punch of flavor. The caper butter is the real star here, transforming ordinary grilled vegetables into something truly special. It’s the kind of recipe that will have your family and friends asking for seconds (and the recipe!). Plus, it’s a fantastic way to use up any leftover vegetables you have in the fridge, minimizing food waste and maximizing deliciousness.

But the fun doesn’t stop there! Feel free to experiment with different vegetables. Zucchini, bell peppers, eggplant, red onion, asparagus, and even corn on the cob all work beautifully with this recipe. For a heartier meal, try grilling some halloumi cheese alongside the vegetables and topping it all with the caper butter. You could also add a sprinkle of toasted pine nuts or chopped fresh herbs like parsley or basil for an extra layer of flavor and texture.

Serving Suggestions and Variations:

* Serve these grilled veggies as a side dish to grilled chicken, fish, steak, or tofu.
* Toss them with pasta for a quick and easy vegetarian meal.
* Add them to a salad for a boost of flavor and nutrients.
* Use them as a topping for bruschetta or crostini.
* Spread the caper butter on grilled bread for a delicious appetizer.
* For a spicier kick, add a pinch of red pepper flakes to the caper butter.
* If you’re not a fan of capers, you can substitute them with chopped green olives or cornichons.
* For a vegan version, use a plant-based butter alternative.

I’m so excited for you to try this recipe and experience the magic of Grilled Veggies with Caper Butter for yourself! It’s a game-changer, I promise. Don’t be afraid to get creative and adapt the recipe to your own tastes and preferences. Cooking should be fun and experimental, so embrace the opportunity to make it your own.

Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What vegetables did you use? What did you serve it with? Share your photos and comments in the comments section below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy grilling! I can’t wait to see what you create! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!