I’m a big fan of grilling; not only do I love to do it, but it also fits well with the paleo way of eating. When you think about it, a barbecue grill is just a controlled, more sophisticated way to cook over a fire like a caveman. Plus, it’s a ton of fun and best of all, the cleanup is minimal—all you need to do is burn off the remnants of the last food you cooked and clean the grates once in a while.
But I digress, this article isn’t meant to tout the advantages of grilling, but rather to give you a great recipe for some grilled vegetables.
To me, the vegetable food group is one of the hardest to eat throughout the day; they’re typically not as easy to eat as a piece of fruit (most people aren’t going to eat a potato like they would an apple) and not as readily available. If you’re going to cook some chicken, fish, or steak on the grill, then you only have to toss a few veggies together and throw them on the grill that you’ve got started anyway.
Ok, so here’s what you need:
4 small red potatoes, cut up
Half of an onion, cubed
1 red bell pepper, cubed
1/8 cup butter
¼ tsp each of dried basil, dill weed, parsley flakes
Dash of garlic powder
Dash of seasoned salt
Here’s what you’ll need to do with the ingredients:
Combine all the veggies and seasonings; divide them among 3-4 pieces of aluminum foil and cover with a small amount of butter. Wrap the vegetables up in the foil and seal.
Place on the grill for about 15 minutes per side, medium heat.
This recipe yields about 3-4 servings.
I make these vegetables anytime I have chicken or beef on the grill; it’s super easy to make and they’re very healthy for you.
NOTE: do not use frozen vegetables; I have found that not only are frozen vegetables non-paleo approved, but they don’t quite taste the same. On top of that, they’re often full of preservatives, something that we should all be trying to avoid no matter what diet plan we follow.