BBQ Grilled Vegetables
The grilled vegetables in this recipe are merely a suggestion, so feel free to experiment with anything you’ve got on hand; cherry tomatoes, yellow squash, carrots and eggplant would all work equally well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Sides
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, cut into rounds
- 1 red onion, cut into wedges
- 1 pint mushrooms, trimmed
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Add the chopped vegetables to a large bowl or baking sheet, drizzle with oil, and sprinkle with Italian seasoning, garlic powder, salt and pepper.
- Using your hand or tongs, toss the vegetables in the oil and seasoning until well coated. Feel free to add more oil and seasoning if needed.
- Heat a grill to medium-high heat, add vegetables to the grill (working in batches if needed), and cook for 8-10 minutes, turning once, until tender and lightly charred all over. Different vegetables may take more or less time, so be sure to keep a watchful eye on them.
- Once cooked, remove them from the grill and season with additional salt and pepper to taste.
- The grilled vegetables can be served immediately or stored in an air-tight container in the fridge for up to 5 days.
Find it online: https://kaynutrition.com/grilled-vegetables/
