Grilled summer vegetables with brown-butter vinaigrette

Time 30 minutes
Yields Serves 6
Grilled summer vegetables with brown-butter vinaigrette

Toss the zucchini, yellow squash, red bell pepper, orange bell pepper, onion and tomatoes with the olive oil and sprinkle with salt and pepper. Grill on a grill screen over medium fire, covered, until browned and tender, 5 minutes on a side.


Put a medium skillet over high heat. Add the butter and cook until it begins to brown lightly . Remove from the heat and stir in the vinegar and capers.


Cut the vegetables in large bite-sized chunks, put in a serving bowl and pour the warm brown-butter vinaigrette over the vegetables. Serve immediately.

Adapted from “Mastering the Grill” by Andrew Schloss and David Joachim.

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