Grilled Veggies
Ingredients
Grilled Veggies
- 1 large zucchini, sliced into thick rounds
- 1-2 bunch broccolini, ends trimmed
- 1 large red onion, roughly chopped
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp cumin
- ground pepper, to taste
- pink salt, to taste
Grilled Chicken + Salmon
- 2 organic chicken breasts, trimmed
- 2 wild salmon fillets
- 2 tbsp avocado oil or extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- ground pepper & sea salt, to taste
- 1/4 cup freshly chopped cilantro
Grilled Peaches
- 4 unripe 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!