This is a real summer dish. It's a bit of work but since it's grilling, the guys will do all the work. Keeps them out of the kitchen.
Basting sauce:
1/2 c. (1 stick) butter, diced
1/3 c. chopped shallots
1/4 c. olive oil
3 T. Dijon mustard
2 T. fresh lemon juice
2 T. chopped fresh thyme
1 T. grated lemon peel
Vegetables:
2 large ears fresh corn, husked, each cut crosswise into 3-4 pieces
1 small eggplant, cut crosswise into 1/2 “ thick rounds
1 large red onion, cut into 3/4 inch thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed (yes, in my old age I actually take the rubber bands off the asparagus bunch and pick out the number that I want)
1 large carrot, peeled, cut on a deep diagonal into 1/4 inch thick slices
Grilling and Serving
Fresh herb sprigs
Lemon Wedges
1. Combine all ingredients in a heavy saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt & pepper.
2. Arrange corn pieces, eggplant and onion wedges in a single layer on a large baking sheet. Arrange bell pepper strips, zucchini, asparagus and carrot slices on another large baking sheet.
3. Transfer ½ cup sauce to small saucepan and reserve for dipping. Brush both side of vegetables lightly with some remaining basting sauce.
4. Prepare barbecue (medium-high heat). Grill corn, eggplant, and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
5. Grill bell peppers, zucchini, asparagus and carrot until tender and charred brushing with sauce about 6 minutes.
6. Arrange alongside other vegetables. Season with salt & pepper. Garnish with fresh herb sprigs and lemon.
7. Warm reserved sauce and place on a small bowl for dipping.
