Vegetable Kebabs with Saffron Butter

• 6 tablespoons (3/4 stick) butter
• 1/4 teaspoon saffron threads
• 3 medium zucchini, each cut crosswise into 6 rounds
• 2 large red bell peppers, stemmed, seeded, cut into 1/2-inch squares
• 1/2 red onion, cut into 1-inch pieces
• 2 ears fresh corn, each cut into 6 rounds
• 6 10-inch bamboo skewers, soaked in water 30 minutes, drained

1. Melt butter in heavy small skillet over medium heat.
2. Stir in saffron.
3. Cool 1 hour.
4. Alternate 3 zucchini rounds, 3 red bell pepper squares, 3 red onion pieces, and 2 corn rounds on each skewer.
5. Prepare barbecue (medium heat).
6. Brush kebabs with all but 2 tablespoons saffron butter.
7. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes.
8. Brush with remaining butter.

butter, saffron threads, zucchini, red bell peppers, red onion, corn, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/vegetable-kebabs-with-saffron-butter-108251 (may not work)