Grilled Baby Vegetables with Garlic-Saffron Butter

Recipe for Grilled Baby Vegetables with Garlic-Saffron Butter
Vezzani Photography/



2 tablespoons salt, plus extra for vegetables
1 pound baby carrots
1 pound whole baby zucchini
1 pound whole baby pattypan squash
Olive oil
Freshly ground black pepper
Garlic–Saffron Butter (see accompanying recipe)


For vegetables: Bring a pot of water to a boil over high heat. Add salt, then add carrots, zucchini, and squash; cook for 3 to 4 minutes, or until crisp-tender (carrots may need an additional few minutes, depending on thickness). Drain. Plunge vegetables into ice water to stop cooking, and drain again.

Submerge 12 wooden skewers in water, and let soak for 10 minutes. Meanwhile, preheat grill for direct medium heat.

Thread vegetables onto skewers. Brush with oil and sprinkle lightly with salt and pepper. Grill vegetables for 4 to 5 minutes on each side, or to desired doneness. Serve warm with Garlic–Saffron Butter.

Garlic–Saffron Butter


8-10 servings

Preparation Time

30 Minutes

Total Time

50 Minutes

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I grill fresh veggies all the

I grill fresh veggies all the time and have for years, nothing beats having the whole meal grilled! Instead of using baby anything, just slice the veggies lengthwise about 1/4-1/2-inch thick, spray with canned spray, (canola is healthy!)and grill. no finer way to have freshness from the garden unless it's raw!! been cooking this way for over 30yrs!! ;-}