grilled vegetables

Ingredients

• 1/2 cup butter
• 1/3 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 1/3 cup scallions, thinly sliced
• Eggplant - cut crosswise into 1/2 inch thick slices
• Red, yellow or green bell peppers - seeds removed and cut into quarterslengthwise
• Asparagus - end trimmed
• Fresh corn - husks removed and cut crosswise into 4 pieces
• Red onion - cut into thick wedges
• Zucchini - ends trimmed and cut in half crosswise then quartered lengthwise
• Heat grill well
• Put all basting ingredients in a small saucepan
• Heat over medium and stir well until sauce is smooth
• Add vegetables to grill and baste tops of each with sauce
• Grill until marks appear and they start to soften
• Baste again and turn
• Baste side that is now on top and finish grilling - baste before removing
• Remove carefully to a platter - remember ’presentation iseverything’ - make it look nice.