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Grilled Veggies with Caper Butter

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Grilled Veggies with Caper Butter is a vibrant, smoky side dish that takes fresh vegetables to the next level. A mix of grilled zucchini, bell peppers, eggplant, and onions is drizzled with rich caper butter—adding a pop of briny flavor that perfectly balances the sweetness of the charred veggies. It’s perfect for summer cookouts or as a colorful side for any meal.

Ingredients

Scale

For the Grilled Veggies:

  • 1 zucchini, sliced into 1/4-inch rounds

  • 1 yellow squash, sliced

  • 1 red bell pepper, cut into strips

  • 1 yellow bell pepper, cut into strips

  • 1 small eggplant, sliced into rounds

  • 1 red onion, cut into wedges

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

For the Caper Butter:

  • 4 tablespoons unsalted butter, softened

  • 2 tablespoons capers, drained and roughly chopped

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh parsley

  • Fresh cracked black pepper, to taste

Instructions

  1. Preheat the grill: Heat grill to medium-high. Lightly oil the grates or use a grill basket.

  2. Prep the veggies: Toss the sliced veggies in olive oil, salt, and pepper.

  3. Grill the vegetables: Grill veggies in batches for 3–4 minutes per side or until nicely charred and tender. Remove and place on a serving platter.

  4. Make the caper butter: In a small bowl, stir together softened butter, chopped capers, lemon zest, lemon juice, parsley, and a bit of black pepper.

  5. Finish and serve: While veggies are warm, dollop or spread caper butter over the top. Let it melt slightly, then serve warm or at room temp.

Notes

  • Use any combo of vegetables you like—mushrooms, asparagus, or cherry tomatoes work great too.

  • For dairy-free, use a vegan butter alternative.

  • Serve alongside grilled chicken, fish, or crusty bread for a full meal.

Find it online: https://ukfinda.com/grilled-veggies-with-caper-butter/