¼ cup salted butter, softened

2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh dill, plus additional for garnish

½ teaspoon coarse kosher salt

¼ teaspoon coarse-ground black pepper

4 ears sweet corn, husks and silk removed

4 sweet mini yellow bell peppers, halved lengthwise and seeded

4 sweet mini red bell peppers, halved lengthwise and seeded

1 tablespoon canola oil

1 pound asparagus, trimmed

3 heirloom carrots, peeled, halved crosswise and quartered lengthwise

1 medium yellow summer squash, cut into ¼-inch-thick slices

1 medium zucchini, cut into ¼-inch-thick slices

2 shallots, thinly sliced and separated into rings

1 cup sugar snap peas