Grilled Veggies With Caper Butter Recipes

GRILLED VEGGIES WITH CAPER BUTTER

Grilled Veggies with Caper Butter image

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. -Danyelle Crum, Indian Trail, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, cubed
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons capers, drained and chopped
1 tablespoon minced fresh parsley
2 medium zucchini, cut in half lengthwise
2 medium crookneck or yellow summer squash, cut in half lengthwise
1 medium sweet yellow or orange pepper, quartered
1 medium sweet red pepper, quartered
2 large portobello mushrooms, stems removed
3 green onions, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 117 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

GRILLED VEGETABLES WITH LEMON-CAPER DRESSING

Grilled Vegetables With Lemon-Caper Dressing image

Provided by Moira Hodgson

Categories side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 Japanese eggplants
2 yellow zucchini
2 green zucchini
2 red peppers (or one red, one yellow), seeded and cut in half
Sea salt
Approximately 1/2 cup extra-virgin olive oil
1 clove garlic, green part removed, minced
1/4 cup lemon juice (or to taste)
1/4 cup fresh oregano leaves, chopped
1 tablespoons salted capers, soaked, drained and chopped
Freshly ground pepper

Steps:

Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams

GRILLED ASPARAGUS WITH CAPER BUTTER

Grilled Asparagus With Caper Butter image

Make and share this Grilled Asparagus With Caper Butter recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and drained
1 lb asparagus, rinsed dried and trimmed
2 tablespoons olive oil
salt & freshly ground black pepper

Steps:

Preheat grill to high.
Place butter in small saucepan and melt over low heat, whisk in Dijon mustard and capers. Remove from heat and set aside.
Brush asparagus with olive oil and sprinkle with salt and pepper. Place on hot grill and grill for 4 minutes. Turn asparagus over with tongs and grill an additional 4 minutes or just until crisp-tender.
Transfer asparagus to serving dish and pour caper-butter over.

Nutrition Facts : Calories 187.7, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 195.2, Carbohydrate 4.8, Fiber 2.4, Sugar 1.5, Protein 3

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