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