Grilled Vegetables
Grilled veggies are the perfect side dish for any meal. They’re simple, colorful, and full of phytonutrients. Make a huge tray to enjoy right away and save the remainder to toss into a salad the next day. Mix & match depending on what’s in season. Just make sure to focus on getting a variety of colors on your plate.
INGREDIENTS
Bell peppers, seeded and cut into quarters
Zucchini, slice lengthwise into ½-inch thick rectangular pieces
Asparagus, tough ends removed
Yellow squash, sliced lengthwise into ½-inch thick rectangular pieces
Carrots, sliced lengthwise
Eggplant, unpeeled and sliced crosswise, ½-inch thick rounds
Portobello mushrooms
Olive oil to coat vegetables
Sea salt
Freshly ground black pepper
Grilled veggies are the perfect side dish for any meal. They’re simple, colorful, and full of phytonutrients. Make a huge tray to enjoy right away and save the remainder to toss into a salad the next day. Mix & match depending on what’s in season. Just make sure to focus on getting a variety of colors on your plate.
INGREDIENTS
Bell peppers, seeded and cut into quarters
Zucchini, slice lengthwise into ½-inch thick rectangular pieces
Asparagus, tough ends removed
Yellow squash, sliced lengthwise into ½-inch thick rectangular pieces
Carrots, sliced lengthwise
Eggplant, unpeeled and sliced crosswise, ½-inch thick rounds
Portobello mushrooms
Olive oil to coat vegetables
Sea salt
Freshly ground black pepper
METHOD
Toss vegetables in a bowl with olive oil, sea salt and pepper. Grill until slightly charred. Remove from heat and arrange by color in groups on a large platter. Serve warm or enjoy at room temperature.
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