Grilled Veggies
Ingredients
The vegetables
-
2
pieces
bell peppers, cut into 4 pieces per pepper
-
1
piece
onion, sliced in 1/2" rounds
-
1
piece
eggplant, sliced in rounds or wedges
-
2
pieces
zucchini squash, cut in thick slices about ½" thick
-
1
bunch
radishes
-
8
pieces
crimini mushrooms, de-stemmed
-
½
head
cauliflower, 2 or 3–¾” steaks sliced from the middle
The seasoning
-
¼
cup
olive oil
-
to taste
sea salt
-
to taste
pepper
Instructions
- Prep all the vegetables by slicing and oiling them.
- Heat the grill on the hottest setting for about 10 minutes with the lid closed.
- Place the veggies on the hot grill using metal tongs and sprinkle with sea salt.
- Turn down the burners slightly while maintaining high heat and close the lid for about 4 minutes.
- Flip the veggies with metal tongs, add another sprinkle of sea salt, and close the lid for another 4-8 minutes until cooked to your liking.
Nutrition Facts (estimated)
Servings
4-6
Calories
151
Total fat
10.1g
Total carbohydrates
13.5g
Total protein
5.5g
Sodium
128.7mg
Cholesterol
0mg
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