| | Directions | | Combine butter with olive oil, rosemary and garlic in medium bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside. Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes). To serve, arrange vegetables on serving platter; drizzle with vinaigrette. |
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| Ingredients | | - |  | Vinaigrette |
| - | | 6 tablespoons LAND O LAKES® Butter with Olive Oil, melted |
| - | | 1 tablespoon finely chopped rosemary |
| - | | 2 teaspoons finely chopped fresh garlic |
| - | | 1/4 cup red wine or sherry vinegar |
| - | | 2 teaspoons Dijon mustard |
| - | | 1/2 teaspoon freshly ground or coarse ground pepper |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons finely chopped pitted kalamata olives |
| - | | Vegetables |
| - | | 2 zucchini, halved lengthwise (medium) |
| - | | 1 red bell pepper, quartered (large) |
| - | | 1 yellow bell pepper, quartered (large) |
| - | | 1 red onion, cut into 6 slices (large) |
| - | | 1 eggplant, cut into 6 (1/2 inch thick) slices (small) |
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