Grilled Crab Legs with Provecal Butter

This was our Labor Day meal. The thyme and rosemary gave the butter just an extra hint of flair that I enjoyed a lot. It was a nice change from our typical grilled steak for Labor day, and was about half the cost of what it would have been to go out to eat. And we have left overs.

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.

**I made three pounds and still did the rest of the recipe the same way and it worked fine.
***Ok, I lied I only had bell peppers on hand so I didn't use the zucchini and eggplant.