Grilled Vegetables with Lemon-Garlic Butter


  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium squash
  • 2 ears of corn, husked
  • 1/2 cup butter
  • 2 tsp. lemon juice
  • 2 tsp. garlic, minced

Wash the eggplant, zucchini and squash. Cut off the ends and then cut into 1/4" pieces.

Microwave the butter for 30 seconds, or until melted. Add the lemon juice and garlic and mix to combine.

Preheat the grill to medium-low heat. Brush the eggplant, zucchini, squash and corn with the butter mixture. Place the vegetables directly on the grill.

Turn the eggplant, zucchini and squash after 4-5 minutes and continue to cook on the other side for 4-5 additional minutes. For the corn, turn the cob every 3-4 minutes to get a good char on each side.
by The Savvy Kitchen