Grilled Veggies with Caper Butter

Grilled Veggies with Caper Butter is a vibrant, savory dish that’s perfect for summer barbecues, weeknight dinners, or as a flavorful side to any main course. The smoky char from the grill enhances the natural sweetness of the vegetables, while the caper butter brings a burst of briny richness that elevates every bite.

Why You’ll Love This Recipe

This recipe is a celebration of seasonal produce and simple ingredients coming together in a deliciously healthy way. It’s quick, easy, and versatile—great for vegetarians, and easily adaptable to whatever veggies you have on hand. The caper butter adds a gourmet twist without any fuss, making these grilled vegetables anything but boring.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Bell peppers (red, yellow, or orange)
• Red onion
• Asparagus
• Olive oil
• Salt and pepper
• Unsalted butter
• Capers
• Garlic
• Lemon zest
• Fresh parsley

directions

1. Preheat your grill to medium-high heat.
2. Slice the zucchini, bell peppers, and red onion into even pieces for grilling.
3. Trim the woody ends off the asparagus.
4. Toss all vegetables with olive oil, salt, and pepper.
5. Place the veggies on the grill and cook for about 3–5 minutes per side, or until grill marks appear and the vegetables are tender.
6. While the vegetables are grilling, make the caper butter: melt the butter in a small saucepan, then stir in chopped capers, minced garlic, lemon zest, and parsley. Heat for 1–2 minutes until fragrant.
7. Once the vegetables are grilled, transfer them to a serving platter and drizzle the warm caper butter over the top.
8. Serve immediately.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Add eggplant, mushrooms, or corn for more variety.
• Use vegan butter to make this dish dairy-free.
• Add a sprinkle of feta or goat cheese for extra richness.
• Mix in fresh herbs like thyme or basil instead of parsley.
• Squeeze extra lemon juice over the top for more brightness.

storage/reheating

Store leftover grilled veggies in an airtight container in the fridge for up to 4 days.
To reheat, sauté them in a pan over medium heat for a few minutes or warm them in a 350°F oven until heated through. Avoid microwaving if possible to maintain their texture.

FAQs

How do I keep vegetables from sticking to the grill?

Lightly oil the vegetables and make sure your grill grates are clean and well-oiled.

Can I make this without a grill?

Yes, you can use a grill pan or roast the vegetables in the oven at 425°F for about 20 minutes.

What are the best vegetables to grill?

Zucchini, bell peppers, red onion, and asparagus are ideal, but you can also use eggplant, mushrooms, or cherry tomatoes.

Can I make caper butter ahead of time?

Absolutely. You can make it up to 3 days in advance and reheat gently before serving.

Is this recipe vegan?

It’s vegetarian. To make it vegan, substitute the butter with a plant-based alternative.

What kind of capers should I use?

Use brined capers packed in vinegar for the best flavor. Rinse them before using to reduce the saltiness.

Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor, but if needed, use about one-third the amount of dried herbs.

What should I serve with grilled veggies?

They pair well with grilled meats, pasta, quinoa, or even stuffed in wraps or sandwiches.

How do I know when the vegetables are done grilling?

They should be tender with nice grill marks but still hold their shape and not be mushy.

Can I freeze grilled vegetables?

Yes, but their texture may change. It’s best to enjoy them fresh or refrigerated for a few days.

Conclusion

Grilled Veggies with Caper Butter is a fresh, flavorful dish that’s as easy to make as it is satisfying. Whether you’re hosting a barbecue, meal-prepping for the week, or just looking for a new way to enjoy vegetables, this recipe delivers on taste, texture, and simplicity.

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