Sizzle and savor

Grilled vegetables

By MIO Coalition June 2024

Ingredients

1 package J-M Farms mushrooms, sliced
1 large zucchini, sliced into rounds
1/2 head cauliflower, broken into pieces
1 1/2 cups cherry or grape tomatoes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 cup Hiland salted butter, softened
1 teaspoon Daddy Hinkle’s Original Meat Marinade dry seasoning
1/4 cup Head Country Bar-B-Q Sauce
1 teaspoon Roark Acres honey
Juice of 1/2 lemon

Directions

Heat outdoor charcoal or gas grill to medium heat. Skewer vegetables onto kabobs. Or, make a foil packet with heavy-duty aluminum foil in a rectangle–shape the sides to make a handle and leave the top open. In mixing bowl, blend butter, Daddy Hinkle’s 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.

Category: Sizzle and savor