Grilled vegetables with lemon, thyme and butter marinade.

Grilled Vegetable Marinade

• 4 ounces unsalted butter diced (if Paleo or Whole30, use clarified butter)
• 1/3 cup shallots chopped
• 1/3 cup olive oil
• 3 Tablespoons Dijon mustard
• 4 Tablespoons lemon juice about 1
• 1 Tablespoons lemon zest
• 2 Tablespoons fresh thyme chopped
• Kosher salt and black pepper to taste

Vegetables for Grilling

• 2 onions sliced 1/4" thick
• 2 zucchini sliced vertically, 1/4" thick
• 3 bell peppers cut into quarters
• 1 bunch asparagus spears ends trimmed
• 1/2 pound mushrooms brown, white or 2 portabellos
• 3 carrots sliced vertically or into wedges