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Grilled Harvest Vegetables
Paleolithic Recipe
Ingredients:
1 small cabbage, cored
2 tablespoons olive oil
1/2 to 1 teaspoon onion powder, optional
1/8 to 1/4 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional
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Directions:
Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a
piece of heavy-duty foil, about 24 by 18-inch. Sprinkle with onion powder, if
desired, and pepper. Arrange remaining vegetables and bacon (if desired)
around cabbage. Seal the foil tightly.
Grill, covered, over medium-hot heat
for 30 minutes or until vegetables are tender, turning occasionally.
See also:
Broccoli with Golden Garlic and Lemon
Veging Out
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Courtesy of Belly Bytes
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