Monday, August 11, 2014

Grilled Veggie Wrap

Summer is BBQ season in my family. I love grilled salmon and chicken, but nothing beats fresh grilled vegetables. The other night while I was grilling up chicken breasts I grilled a giant basket of fresh veggies in one of those grill baskets (a worthy investment in my mind).

The veggies came out perfectly tender and my family raved about them for days. Once you taste them you'll understand why they're so delicious. We had enough leftovers for another meal. I heated up leftovers in the microwave and served them on a GF low carb tortilla with some shredded grilled chicken.

Grilled Veggie Ingredients:

  • 1 medium red bell pepper, sliced
  • 1 medium orange bell pepper, sliced
  • 1 medium yellow bell pepper, sliced 
  • 8 oz pack of organic baby sliced mushrooms
  • 1 pound fresh green and yellow beans
  • 1/2 small onion, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • OPTIONAL: 1.5 Tablespoons olive oil
  • Seasoning of choice

Wash and slice all vegetables. 

Lightly toss vegetables with olive oil and seasonings of choice.

Place all vegetables in a grill basket. 

On a heated grill place basket. Every two to three minutes stir vegetables with a grill safe spatula. Cook for twenty minutes, or until vegetables begin to darken and become tender.

Allow vegetables to cool before placing in an airtight container and storing in a fridge.

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