Grilled Vegetables With Lemon Thyme And Mustard Basting Sauce Recipes

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

Steps:

• Whisk together vinegar, lemon juice and mustard in bowl until smooth.
• Whisk in olive oil and cooking oil in slow, steady stream until sauce is blended.
• Stir in green onion, parsley, thyme and shallots.
• Season with salt and pepper.
• Season vegetables with salt and pepper.
• Grill vegetables by batches, over medium-hot coals, turning occasionally and basting with sauce until vegetables are tender and golden about 15 minutes.
• Serve with any leftover sauce on side with vegetables.