A great way to add a little color and flavor to your meal is by tossing in a few uncommon VEGETABLES along with your old favorites.
And grilling them adds even more to the table in texture and flavor differences compared to typical kitchen preparation.
Now go one step further by adding Essential Oils—and you can take your veggie offerings to a whole new flavor level.
This recipe can be prepared in a couple of different manners: all together as one dish,or in individual meal pockets. Because the individual meal pockets option allows you to customize for each person in your family, it’s great if you have a picky eater in the house who doesn’t care for some of the vegetables you’ll be cooking.
NOT THE GARDEN VARIETY GRILLED VEGETABLES RECIPE
• 1/4 c. Olive Oil
• 2 tbsp. Organic Honey
• 4 tsp. Balsamic Vinegar
• 1 toothpick swirl Oregano Essential Oil
• 1/2 tsp. Garlic Powder
• 2 toothpick swirls Black Pepper Essential Oil
• Dash of salt
Combine all ingredients in a small glass bowl and set aside while preparing vegetables.
If you will be cooking the vegetables as one dish, place them in a disposable foil pan and pour mixture over them, giving a few stirs to make sure all vegetables are coated. Cover with foil and place on grill over medium heat for about 10–12 minutes or until the vegetables are tender. Stir occasionally while cooking.
If you will be cooking the vegetables in separate meal pockets, separate vegetables into individual servings on sheets of foil and drizzle mixture over each one. Fold foil to make a pocket or pouch and place on the grill over medium heat for 8–10 minutes or until vegetables are tender. Turn pockets occasionally to prevent burning or scorching.
QUESTION – WHICH VEGETABLE(S) DO YOU PREFER GRILLED?
