Grilling vegetables on an open flame sure looks nice, but it rarely results in anything but dried out veggies. To remedy this, I’ve come up with a simple way of steaming them in butter and garlic on the grill; the result is a tasty and effortless dish.
fresh veggies, chopped (I used zucchini, yellow squash, mushrooms, and carrots)
6 cloves garlic, minced
1 stick butter, cut into four pieces
1/2 tsp each salt and pepper
I you have an aluminum grill pan, you can use that. Otherwise, you can make a container using layers of tin foil.
Put all the ingredients in your container, sprinkling salt and pepper over everything. Seal the container with tin foil and place on a grill under direct heat, on med/low, for 30 minutes.
15 minutes into the 30 minute cook time, rotate the pan, shaking it a little to shift the veggies around.
Remove the veggies, and ladle the butter/garlic sauce on top before serving.