Paleolithic Raw Food Recipe
Grill vegetables over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. Served Grilled Harvest with bacon.
1 small cabbage, cored
2 tablespoons olive oil
3/4 teaspoon onion powder
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 bell pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional
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.