Course Dairy-free, Dessert, Gluten-free, Main Course, Side
Author Rachael DeVaux
Ingredients
Grilled Veggies
1largezucchini, sliced into thick rounds
1-2bunchbroccolini, ends trimmed
1largered onion, roughly chopped
2-3tbspextra virgin olive oil
1/2tspcumin
ground pepper, to taste
pink salt, to taste
Grilled Chicken + Salmon
2organic chicken breasts, trimmed
2wild salmon fillets
2tbspavocado oil or extra virgin olive oil
1tspcumin
1/2tspchili powder
1/2tsppaprika
1/2tspgarlic powder
1/2tsporegano
ground pepper & sea salt, to taste
1/4cupfreshly chopped cilantro
Grilled Peaches
4unripe peaches(easier to break apart this way)
coconut oil(spray works best!)
cinnamon
drizzle of honey
Instructions
Grilled Veggies
Combine all veggies, oil and seasonings of choice in large bowl. Toss until well-combined. Let sit/marinate for 10+ minutes.
When protein is nearing being complete on the grill, add veggies to vegetable grill tray, on skewers, or straight to the grill if they’re chopped into large enough pieces. Close lid to grill and check back in 10 minutes to toss.
Repeat several times until charred and tender. Enjoy!
Protein
Drizzle/coat protein with extra virgin olive oil. Add seasonings, and flip chicken to make sure both sides are seasoned.
Once grill is preheated, using tongs, add chicken to grill and wait on the salmon (reduced cooking time). Close lid and let cook for 8-10 minutes before flipping.
Add the salmon, flesh side down and close lid to let cook for 5-7 minutes before flipping. Fish is done once it flakes off with a fork.
Grilled Peaches
Slice peaches in half and twist gently apart.
Spray with coconut oil, sprinkle with cinnamon and drizzle with honey. Spray once more with oil, then you’re good to go!
Add peaches flesh side down to the grill. Close lid and let cook for about 3-5 minutes, or until they begin to caramelize/char.
Remove from grill and pair with vanilla bean (dairy-free for me!) ice cream and drizzle with honey. You will LOVE!