Name: Vegetable Kebab with Aleppo-Lemon Butter
Total time: 30 Minutes
Yield: 4 skewers
Ingredients: 4 Tbsp unsalted butter, cubed; 1 tsp finely grated lemon zest, plus 1 Tbsp lemon juice; 1 Tbsp Aleppo pepper flakes, plus more for serving; 2 ears fresh corn, cut crosswise into 1-inch coins; 2 medium zucchini, cut crosswise into 1-inch coins (1 pound); 8 oz cremini mushrooms; 1 large red bell pepper, stemmed, seeded, and cut into 1-inch pieces (6 ounces); 1 large red onion, cut into 1-inch pieces (6 ounces); 4 Tbsp extra-virgin olive oil; Kosher salt and freshly ground black pepper

Preparation

Tender grilled vegetables are brushed with a warm Aleppo-lemon butter for a combination of smoky, buttery, and bright flavors. Easy to prepare and quick to cook, these skewers are ideal for casual outdoor dinners and summer entertaining.

Combine butter and Aleppo in a 5 QT HexClad Saucepan. Place over medium heat and cook, stirring occasionally, until the butter is melted and turns red. Remove from the heat and whisk in lemon zest and juice. Season with salt and keep warm.
Meanwhile, alternate threading corn, zucchini, mushroom, bell pepper, onion, and mushroom pieces onto HexClad Skewers. Brush skewers all over with half of the oil and season with salt and pepper.
Heat the HexClad Grill Topper over medium-high. Add vegetable skewers and cook, turning the skewers frequently and basting the vegetables with remaining oil halfway through, until vegetables are lightly charred and tender, about 15 minutes.
Brush skewers, turning to coat all over, with Aleppo-Lemon butter, and cook 1 minute more. Remove from the heat and serve with remaining butter.

Vegetable Kebab with Aleppo-Lemon Butter

What You Need

Ingredients

Preparation

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