Name: Grilled Vegetable Medley
Ingredients: 2-3 ears of Corn {or 2 cups frozen}; 2 Butternut Squash, washed and sliced thinly; 1 medium Zucchini, washed and sliced thinly; 1 small Onion, sliced thinly; 1 Red Pepper, washed and sliced thinly; 3-4 fresh Basil leaves; 2 cloves garlic, minced; 2-3 tablespoons butter; Splash of White Cooking Wine {Holland House brand}; Salt and Pepper to taste

Ingredients

Scale

2–3 ears of Corn {or 2 cups frozen}
2 Butternut Squash, washed and sliced thinly
1 medium Zucchini, washed and sliced thinly
1 small Onion, sliced thinly
1 Red Pepper, washed and sliced thinly
3–4 fresh Basil leaves
2 cloves garlic, minced
2–3 tablespoons butter
Splash of White Cooking Wine {Holland House brand}
Salt and Pepper to taste

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Instructions

Prepare grill.
Clean corn, spray with Olive Oil {I Can’t Believe It’s Not Butter makes a good one} sprinkle with salt and pepper.
Place corn on grill and cook until golden brown.
Let cool slightly and cut off the cob.
Thinly slice onion, pepper, zucchini and squash.
Mix all vegetables together and place in grill safe pan or place on a piece of foil.
Add butter, basil, salt and pepper.
If you are cooking in a pan, add the cooking wine.
If you are using foil, wrap the foil and cut slits to allow steam to vent.
Grill until vegetables are tender, about 15-20 minutes