Chilli butter grilled vegetables

Seasonal vegetables grilled to perfection and brushed with a chili-infused butter.

Prepare the chili butter

In a mixing bowl, combine the softened butter, minced garlic, chili powder, smoked paprika, salt, and chopped parsley or cilantro. Mix until all ingredients are well incorporated.

Set aside at room temperature.

Prepare the vegetables

Preheat your grill to medium-high heat.

Brush the sliced zucchinis, bell peppers, eggplants, and red onions with olive oil on both sides. This will prevent them from sticking to the grill and give them a nice char.

Grilling

Place the vegetables on the grill in a single layer, ensuring they are not overcrowded.

Grill the vegetables for 3-4 minutes on each side, or until they have nice grill marks and are tender but still slightly crisp.

Once grilled, remove the vegetables from the grill and place them on a serving platter.

Finishing touches

While the vegetables are still hot, brush them generously with the prepared chili butter. The heat from the vegetables will melt the butter, allowing it to coat the vegetables with its rich and spicy flavor.

Serving

Serve the chili-buttered grilled vegetables immediately, garnished with additional chopped parsley or cilantro if desired.