This is a great base recipe, but next time I think I'll add more spices, to fit my own personal taste. However, after making it for dinner tonight, found out that my 3 year old LOVES Zucchini!

This is okay (although too much butter) if you like steamed, mushy veggies on the grill. I think I'll stick with marinading (olive oil, balsamic vinegar and garlic) cutting veg in larger chunks, and placing directly on the grill for that wonderful smokey grilled flavor with tender-crisp doneness.

This is one of the worst vegetable dishes that my family has ever had. After two bites we just couldn't eat anymore. Maybe our squash and zuchinni weren't ripe enough but just not enough seasoning or taste.

This is a good base recipe but the amount of seasonings is too much. I cut down on the spices and added sliced onions and some whole cloves of garlic. The vegetables turn out softer than if grilled directly on the grate. I served this up with some baby back ribs and potato salad.

Very easy. I drizzled it with a little olive oil. It's wonderful with the plentiful summer bounty of fresh veggies from the garden.

I really liked this recipe and I will make it again. I quartered and sliced the squash and zucchini- personal preference- and added carrots sliced thinly on the bias. 5 stars because it was so easy and had a very nice flavor that let the veggies shine.

These were really good! Did have to cook a little longer than 20 mins., more like 25 mins. but I know that times tend to vary. Will definitely make again! Oh, and you got to watch out for dripping butter when you take the foil off the grill.

This is wonderful! I added an onion, sliced very thin to the zucchini and yellow squash. I sprinkled the mixture with garlic powder, fresh cracked black pepper, red pepper and soy sauce. This tastes like the mixed veggies you get at the Japanese restaurants.

this recipe is a keeper, easy on the grill.My husband and i both loved it, of course with extra garlic on them. The second time i tried it, i added a bit of lemon pepper on them and it really zested it up a bit. Very good.

I did a few changes..Used about 2 Tablespoons of butter, some olive oil and balsamic vinegar. Also used half ground pepper and garlic powderthat was called for.

This was very good but you need to cut down on the salt and garlic powder but I liked it and would cook it again

This was good. I just put mine directly on the grill.That way they taste like they were grilled but still a little crisp.

Two TABLESPOONS of pepper? That cannot be right. I loved the idea of this recipe, but cut the pepper by 3/4, also used only 2 tablespoons of butter, a little EVOO and 2 tablespoons of water. Sprinkled on some oregeno as well. Good start to a great recipe. Thanks!

Well i found out i don't get along well with grilled veggies!Good recipe but it is not for me!Thanks

I would give it five stars after my personal modifications...if you want your vegetables to still be 'tender-crisp' or simply have some firmer texture but still have the 'bitterness' cooked out, then cut the slices thicker or lengthwise. I do not use butter...rather I toss my veggies in olive oil and toss in some slices onions, minced garlic, and diced tomatoes. I also sprinkle some sea salt and black pepper over everything and then wrap it all up in the foil and throw on my griddle/grill on the stovetop (too cold for grilling right now). About 20 minutes...perfect side dish!

Left out the butter and simply stir fried it in the skillet with a little EVOO - great flavor combo. Perfect side for fish.

Very good way to grill squash. I added onions in with ours tonight and they turned out really good. :o)