1/4 (1/2 stick) c. butter
1/4 c. olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. rosemary
1 1/2 to 2 lbs. Alaska King crab legs; thawed if necessary
Thickly sliced zucchini, red, bell pepper and eggplant

Melt butter with olive oil in a small saucepan over medium heat, then stir in garlic, thyme and rosemary. Remove from heat. Place crab legs shell side down on a well oiled, clean grill over a medium hot fire. Grill about 4 minutes brushing with butter, until crab is heated through thoroughly. Place veggies on grill, brush with butter and cook, turning occasionally, until cooked through. Remaining Provencal butter may be used as dipping sauce. 4 servings.