Grilled Veggies

This is a so simple may of preparing your favorite veggies that really brings out the flavors and the health benefits of the produce. I use organic veggies for this and I think that it makes a difference.

In the pic I drizzled some almond milk - goat cheese dressing over the veggies!

Servings 4 Steps 5

ingredients

2 red bell peppers cut into 2-inch pieces

2 yellow peppers cut into 2-inch pieces

1 poblano pepper cut into 2-inch pieces

1 red onion cut into ½ inch slices

2 golden beets cut into ½ inch slices

2 zucchinis cut into 1-inch slices

4 whole carrots peeled and cut into 3-inch pieces

Olive oil

S&P

Any other veggies you like!!!

directions

1. Lay out the cut veggies on a sheet pan, drizzle with olive oil and season with salt and pepper

2. Put the sliced onions on a piece of foil paper, drizzle the olive oil and season with salt and pepper

3. Grill the veggies on the BBQ or a grill pan over med-high heat (make sure it is not too hot). I grill the heartier veggies first (beets & carrots) as they take longer to grill

4. Rotate the veggies to create grill marks and flip them once after the grill side begins to char

5. When they are soft (but not mushy) remove them, let them cool and store in the fridge in individual containers. I don’t like to mix them.