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Charred Buttery Labor Day Grilled Veggies | 30-Min Easy Family Final Cookout

Easy Charred Buttery Labor Day Grilled Veggies 30 Min

Charred buttery labor day grilled veggies ready in 30 minutes for your family cookout. Perfect summer grilling side dish. Try this easy recipe today.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish Recipes
Cuisine: American
Calories: 145

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 lb zucchini sliced lengthwise
  • 1 lb yellow squash sliced lengthwise
  • 1 lb asparagus trimmed
  • 8 oz mushrooms halved
  • 1 red bell pepper cut into quarters
  • 1 yellow bell pepper cut into quarters
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme
  • 1 lemon cut into wedges

Method
 

  1. Preheat your grill to medium-high heat, approximately 400°F. Allow the grates to heat for five minutes while you prepare vegetables. This ensures proper charring and prevents sticking throughout cooking.
  2. Combine butter, olive oil, minced garlic, salt, black pepper, garlic powder, and red pepper flakes in a small bowl. Mix thoroughly until the garlic distributes evenly throughout the butter mixture. Set aside near your grilling station for easy access.
  3. Brush all vegetable pieces generously with your butter mixture on both sides. Work systematically through zucchini, squash, asparagus, peppers, and mushrooms until completely coated. Reserve any remaining butter mixture for basting during cooking.
  4. Place larger vegetables (zucchini, squash, peppers) directly on oiled grill grates first, as they require more time. Grill for 6-8 minutes per side until deep char marks develop. The charred buttery labor day grilled veggies recipe achieves perfect texture when you resist moving them frequently.
  5. Add asparagus and mushrooms to the grill after six minutes. These smaller pieces cook faster—typically 4-5 minutes per side until tender with charred edges.
  6. Baste all vegetables with reserved butter mixture every two minutes for maximum flavor absorption. Watch for dripping butter, which may cause flare-ups near flame areas.
  7. Transfer finished vegetables to a serving platter as they complete cooking. Scatter fresh parsley and thyme over the top while still warm. Squeeze fresh lemon juice across everything just before serving for brightness.