Copyright © 2019 Your Paleo Tribe

If you’re using your grill just for grilling meat, you’re missing out. Grill your veggies! And use that grill year-round. There’s no reason to grill only in the summer. This is one of my favorite ways to prepare vegetables and you can grill just about any vegetable and they’re really tasty. Well… you probably wouldn’t want to grill leaf lettuce or beet greens. All you do is chop them up, coat with olive oil - bacon fat also works great for extra flavor - add some salt and pepper and throw them on the grill. Do a bunch so that you can use them for meals throughout the week.

The veggies below are what I commonly use, but use your imagination and try others. Throw some pineapple on there too. Cherry tomatoes are great grilled. Just put them on after the other veggies are almost done or they’ll be a mushy mess.

 

When you chop up your veggies, you might think that you’ve done way too many. After you grill them they cook down to about half the original volume. So if you start with a large bowl full of raw veggies, you’ll have half a bowl of grilled veggies when you’re done.


 

Prep time: About 15 minutes

Cooking time: About 20 minutes

Serves: It depends. Usually 6-8 servings or more.

 

Ingredients

  • 2 large onions, coarsely chopped

  • 2 or 3 large red, orange and/or yellow peppers, coarsely chopped

  • 3 medium zucchini. sliced

  • Optional: 2 sweet potatoes, cut into ¾ inch to 1 inch cubes

  • 3 T extra virgin olive oil or bacon fat

  • Himalayan salt or sea salt to taste

 

Instructions

  • Preheat grill to 350 - 400 degrees. You can also roast veggies in the oven but they tend to turn out a little soggy this way. You can use your oven’s broiler but you have to watch them very closely and stir often.

  • If you’re doing sweet potatoes, steam them or cook them in the microwave for 2-3 minutes until they’re slightly tender.

  • Place all of the coarsely chopped vegetables in a large bowl and add the olive oil or melted bacon fat. Stir well to coat all the veggies.

  • Add salt and pepper to taste and stir to coat well. I typically do about ½ Tablespoon of freshly ground pepper and less than a teaspoon of salt.

  • Place the veggies on the grill on a grilling pan. I use a couple of pans so that I can use the entire grill. Make sure you use one that has a lip around the sides so your veggies don’t fall off the pan.

  • Grill until the veggies have softened slightly and the edges are starting to brown. Stir frequently, about every 5 minutes.