15min · 10 servings 4 medium ears sweet corn, husk removed 4 small to medium yellow squash, ends trimmed, quartered lengthwise 2 medium zucchini, ends trimmed, quartered lengthwise 2 large red bell peppers, stems and seeds removed, cut into section 1 large red onion, ends and skin removed, sliced into 3 to 4 large rings 1 lb. asparagus, tough ends snapped off 6 oz Fresh Churned Garlic Butter, melted Salt and pepper, to taste ½ cup fresh lemon juice ⅓ cup olive oil ½ T fresh thyme ¼ T fresh rosemary 1 T Dijon mustard 1 lb. cherry or grape tomatoes, sliced in half 4 oz. Parmesan cheese shavings