Ingredients

The following ingredients have 4 Servings
  • 2 bell peppers, cut into 4 pieces per pepper
  • 1 onion, sliced in 1/2″ rounds
  • 1 eggplant, slice in rounds or in wedges
  • 2 zucchini squash, cut in thick slices about 1/2″ thick
  • 1 bunch of radishes
  • 8 crimmini mushrooms, de-stemmed
  • 1/2 head cauliflower, 2 or 3- 3/4″ steaks sliced from the middle
  • 1/4 cup olive oil
  • sea salt
  • pepper

Instruction

  • Prep all your veggies, slicing and oiling.
  • Heat up the grill with the lid closed, on the hottest setting.  About 10 minutes.
  • Place veggies on the hot grill with metal tongs, sprinkle with sea salt.
  • Turn the burners down just a little.  Still going for a high heat.  Close the lid for about 4 minutes.
  • Flip veggies over with the metal tongs.  Another quick sprinkle of sea salt.  Close the lid for another 4-8 minutes.  Remove from grill when they are cooked to your liking.  The veggies will continue to cook a bit after removing from the heat.