Grilled Vegetable Platter
1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
3 tablespoons melted unsalted butter or olive oil
1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry)
3/4 pound each of small red and white potatoes
4 cobs corn, cut in half or thirds if larger
1 pound assorted summer squash such as green or yellow zucchini or patty pan squash
Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.
Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.
Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent cooked vegetables with foil until all vegetables are cooked.
Makes 6 servings.