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Grilled Vegetables

Source of Recipe


From "Outdoor Pleasures" by Elizabeth Sahatjian






List of Ingredients



• 1 cup Lime Butter (recipe follows)
  
• 8 ears sweet corn in the husks
  
• 2 butternut squash, cut into wedges and seeded
  
• 8 whole red, yellow and/or purple peppers
  
• 8 miniature white or purple eggplant, halved lengthwise
  
• 1/2 cup maple syrup
  
• 1/2 cup orange juice
  






Instructions



1. Brush Lime Butter generously over all vegetables.
   
   
2. Place corn and squash on a grill about 4 to 6 inches from very hot mesquite coals and grill for 2 to 3 minutes. Add peppers and eggplant and continue grilling vegetables, turning and brushing with Lime Butter, until tender and evenly charred, about 8 to 10 minutes longer. (Total cooking time for corn and squash is 10 to 15 minutes; for peppers and eggplant, 8 to 10 minutes.)
   
   
3. Blend maple syrup and orange juice. Remove vegetables from grill, drizzle orange mixture over squash wedges, and serve hot. (You may substitute about 1-1/2 pounds of zucchini, scrubbed and cut into lengthwise slices about 1/4-inch-thick for the butternut squash if you like, coating and basting them with the lime butter, and grilling 8 to 10 minutes. Omit the orange-juice mixture.)
   
   ..........
   
   LIME BUTTER
   
   • 2 cups sweet butter, softened
   • 1/4 cup dry white wine
   • 1/4 cup half-and-half
   • 1/4 cup fresh lime juice
   • 2 Tbsp grated lime zest
   
   Place butter, wine, half-and-half, lime juice and grated zest in a blender or food processor and process until smooth and well blended. Brush over vegetables while grilling.
   
   Makes 2-1/2 cups.