Grilled Veggie Salad Platter


Grilled Veggie Salad Platter
Ingredients:

4 medium zucchini
1 medium yellow squash
1 red bell pepper
1 yellow bell pepper
1 red onion, thinly sliced
1 lb. asparagus, ends trimmed
Extra virgin olive oil
For the sauce
1/4 cup Paleo mayonnaise
Juice of 1 lime
2 cloves garlic, crushed
1 tsp cumin
Salt & pepper

Directions:

  1. Slice the zucchini and squash in half lengthwise and then into 1/2-inch thick slices.
  2. In a medium bowl, whisk together all of the ingredients for the sauce. Season to taste with salt and pepper. Set aside.
  3. Preheat the grill to low heat. Lightly drizzle the vegetables with olive oil and toss to coat.
  4. Working in batches, place the vegetables onto the grill in a single layer. Close the lid and cook for 10-12 minutes, turning once.
  5. Transfer to a serving plate and serve alongside the cumin sauce.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.