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Grilled Summer Vegetables

Submitted by Kate Marlowe, New Plymouth, OH

Grilling out at Kate's requires no cleanup, which is why she devised this dish. “This dish is super easy, versatile, and incorporates any tastes to get veggies in,” she writes. “I'll add portabellas when it’s my hubby and I, and switch it to sweet onions or green beans when the kids are visiting.”


  • 2 summer squash
  • 2 zucchini
  • 1-2 cups cherry tomatoes, depending on taste (slice in half)
  • 1 cup mushrooms (we prefer portabellas or morrells)
  • 1 Tbsp. fresh basil
  • ¼ cup sliced red onion or 1 Tbsp. minced dried onion
  • 3-4 Tbsp. butter
  • Salt and pepper to taste


Slice all veggies and place on a large piece of tin foil. Spread all herbs over the veggies and toss lightly to cover. Place butter across veggies. Salt and pepper to taste. Close and toss onto the grill. Cook until you hear the butter sizzling and smell the veggies, about 20 minutes. Open and serve.