Recipes:
## **Buttery Summer Vegetables**
**Serves 4**
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### **Ingredients**
* 4 tomatoes, cut into quarters
* 1 large onion, sliced
* 2 small zucchini, sliced
* 1/2 green bell pepper, julienned
* 1/2 red bell pepper, julienned
* 1 1/4 cups broccoli florets
* 1 1/4 cups cauliflower florets
* 1 tablespoon brown sugar
* 2 tablespoons chopped fresh basil **or** 2 teaspoons dried basil
* 1 teaspoon instant beef bouillon granules
* 2 tablespoons butter
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### **Make Ahead**
Combine the vegetables in step 1 up to **8 hours ahead**.
Cover and refrigerate until ready to use.
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### **Variation**
These vegetables make a delicious and instant cold antipasto.
Simply double the recipe and store in the refrigerator.
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### **Directions**
1. **Preheat grill.** Combine tomatoes, onion, zucchini, green pepper, red pepper, broccoli and cauliflower in a large bowl; mix gently.
2. Sprinkle vegetables with brown sugar, basil and bouillon granules; toss gently to mix.
3. Spread vegetables on a large sheet of heavy-duty foil. Dot with butter. Fold up foil to enclose vegetables, sealing edges.
4. Place on a grill rack. Grill over medium coals until vegetables are tender, about **15 to 20 minutes**. Remove foil and place in a serving bowl.
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### Make It Quicker
Cut the vegetables into small, uniform pieces for even cooking. Smaller pieces will cook faster as well.
