Grilled Vegetables in BBQ Butter Sauce
The barbecue-butter sauce gives a depth of flavor to grilled vegetables. This is a great dish for parties when you have vegetarians coming. You can throw these vegetable skewers on the grill at the same time you’re grilling chicken or burgers.
Ingredients
- 1 package J-M Mushrooms, sliced
- 1 large zucchini, sliced into rounds
- 1/2 head cauliflower, broken into pieces
- 1 1/2 cup cherry or grape tomatoes
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup Hiland Salted Butter, softened
- 1 cup Daddy Hinkles Original Meat Marinade dry seasoning
- 1 teaspoon Swadley’s Original Honey Sweet BBQ Sauce
- 1/4 cup Roark Acres Honey
- 1 teaspoon Juice of 1/2 lemon
- Heat outdoor charcoal or gas grill to medium heat.
- Cook vegetables by skewering them onto kabobs. Or, make a foil packet with heavy-duty aluminum foil in a rectangle. Shaping the sides to make a handle and leave the top open.
- In mixing bowl, blend butter, Daddy Hinkles seasoning, barbecue sauce, honey and lemon juice. Brush 1/3 of sauce onto vegetables. Cook 3 minutes, turn and brush with 1/3 more sauce. Cook another 3 minutes. Serve vegetables with remaining barbecue butter sauce.