Delicious Paleo/AIP/Keto Grilled Vegetables

Here we have a quick and easy vegetable dish for you. You can cook the vegetables in a pan in the kitchen or better yet, on the grill outside. Use whatever vegetables are your favorites. I like to do mine on the grill outside so they have that smokey flavor. Be sure to keep some in the refrigerator for easy snacking. What vegetables would you use?

GRILLED HERB MARINATED VEGETABLE PLATTER

Serves 4

INGREDIENTS

• 1 Zucchini
• 1 Yellow squash
• 1 Sweet potato
• 1 Onion
• 3 Portabello mushrooms
• 1 cup Olive oil
• 4 T. Minced garlic
• 2 T. Rosemary
• 2 T. Basil
• 1 tsp. Sea salt

INSTRUCTIONS

1. Cut zucchini and yellow squash into ½” thick slices. Peel and cut sweet potato into ¼” thick slices. Peel onion and cut into ½” thick slices. Remove stem and ribs from mushrooms and leave whole. Mix olive oil, garlic, and rosemary together. Toss vegetables in marinade mixture. Preheat grill and lay vegetables on grill. Sprinkle lightly with sea salt. Once browned, turn and grill other side. Remove cooked vegetables to a tray. After the mushrooms are cooled, slice them into ½” slices. Arrange vegetables on a large platter and sprinkle with freshly chopped basil and serve with extra virgin olive oil and balsamic vinegar on the side.