Grilled Veggies

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Paleo, The 30 Clean Approved, Vegan, Vegetarian
Grilled Veggies
Follow this how-to for perfectly grilled vegetables!

Summer vegetables don't need much doctoring. Just a drizzle of oil plus some salt & pepper can transform the season's freshest produce into a satisfying side!
Adjust serving size: 


  • 1/2 head cauliflower - any color
  • 1 bell pepper - any color omit for AIP
  • 1/2 bunch asparagus
  • 1 tablespoon avocado oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper omit for AIP

How to Make:

  1. Prepare the grill for cooking using medium-high heat. You may also roast the veggies in the oven. For this option, preheat the oven to 400° and place the rack in the middle of the oven, then roast for 15-20 minutes.
  2. Cauliflower:
    Slice off the cauliflower stem, place the head cut-side down, and then slice two half inch-thick steaks from the center.
  3. Bell pepper:
    Halved and seeded.
  4. Asparagus:
    Ends trimmed.
  5. Brush the vegetables with oil to coat lightly, and then sprinkle with salt & pepper.
  6. Working in batches, grill the vegetables until tender and lightly charred all over, about 10-12 minutes for the cauliflower steaks; 8-10 minutes for the bell pepper; and only about 4 minutes for the asparagus.

Nutrition Facts
Grilled Veggies
Amount Per Serving
Calories 46 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 95mg 4%
Potassium 268mg 8%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 22%
Vitamin C 118%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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