Garlic Buttered Mushrooms and Zucchini will take center stage at your next grill out. Packed with flavor, they are sweet, garlicky, and perfectly tender vegetables.
Soak wooden skewers for 30 minutes to an hour, if using, to help keep them from catching fire in the heat of the grill. Metal skewers do not need this prep. Preheat grill to a medium to medium high temperature.
Thread mushrooms and zucchini onto skewers. I recommend not mixing them because they each have different cook times.
Brush olive oil onto mushrooms and zucchini and sprinkle with salt and pepper. The mushrooms will soak up the oil immediately, so be aware of this.
Grill mushrooms for approximately 5 to 8 minutes per side. Grill zucchini for 10 to 15 minutes per size. Flip when a nice grill mark appears, but before the vegetables are burned.
Meanwhile, melt butter in skillet over medium heat. When butter is melted add garlic and saute stirring frequently to prevent burning for approximately 3 to 5 minutes. Do not let the butter burn, it will start to turn a golden brown color when the dish is done. If you're worried about burning the butter or garlic, drop the temp to a medium low.
Drizzle garlic butter over vegetables kabobs.