1/2 medium Vidalia onion, sliced into strips
1 garlic clove, minced
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium red bell pepper, seeded and sliced into 1/4 x 1-1/2″ strips
1 small yellow squash, ends removed, sliced into medallions and halved
1 small zucchini, ends removed, sliced into medallions and halved
8 oz. button mushrooms, washed, stems removed, halved and sliced
Freshly ground sea salt
Freshly ground black peppercorns
Place a large grill non-stick pan or skillet over medium-high heat or prepare the barbecue (medium-high heat). Melt the butter first, then add the olive oil and let it get hot, but do not allow butter or olive oil to burn.
Working in batches, grill together, while continually stirring, sauteing the onions and minced garlic first. After the onions start to become transparent add the red pepper slices and cook, while continually stirring, for about 3-4 minutes. Next, add the squash and zucchini vegetables and cook, while continually stirring, for about 5-6 minutes. Then add the sliced mushrooms and cook, while continually stirring and sauteing all the vegetables together for about 4-5 minutes, until they begin to reach a nice brown color.
Arrange the vegetables on a medium bowl or serving platter.
Add freshly ground sea salt and black pepper to desired taste.
Karen’s Serving Suggestion and Notes: Serve the vegetables immediately as a side dish to your favorite grilled or barbecued meat. The less sodium the better on this wonderful veggie side dish as the natural flavors seem to come out during grilling. Soy butter substitute is okay to use for a full vegetarian dish. Also, this recipe can easily be doubled.