2 potatoes (with skins on), sliced ½-inch to ¾-inch thick
2 onions, sliced ½-inch to ¾-inch thick
2 carrots cut in half lengthwise
4 large, whole white mushrooms
2 ears of husked corn (precook in microwave for 2½ minutes on high)
¾ cup butter, in pieces
½ cup chopped green onions
⅓ cup olive oil
4½ tablespoons Dijon mustard
3 tablespoons fresh lemon juice
¾ teaspoon dried thyme
1½ tablespoons grated lemon peel
Salt and pepper, to taste
1. Combine all basting sauced ingredients in a saucepan over medium heat; heat and stir until well
2. Preheat gas grill to 375 – 400 degrees on medium high.
3. Brush all vegetables with warmed basting sauce; place vegetables on grill (except mushrooms) for
about 3 to 4 minutes. Turn vegetables and brush with sauce; add mushrooms and grill for another 3 to 4
minutes (turning mushrooms after 2 minutes) or until done.
4. Reheat remaining sauce to put over vegetables if desired.