Delicious Paleo/AIP/Keto Grilled Vegetables
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
- 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.