Grilled Veggies with Caper Butter

Directions

1. In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley.
2. Brush vegetables with oil; sprinkle with salt and pepper.
3. Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture.
4. Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.