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Grilling veggies in the warming seasons

Grilled Vegetables

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  • 2 portobello mushroom caps
  • 2 1/2-inch thick slices red onion
  • 2 organic corn cobs
  • 2 small zucchinis, sliced on a diagonal into thick pieces
  • Avocado oil or balsamic vinegar
  • Sea salt & pepper
  • Steak seasoning
  • Onion powder


  1. Preheat your grill to high. Place the portobello mushroom caps, red onion slices, corn cobs and zucchini on a rimmed tray.
  2. Using a silicone brush, brush all vegetables evenly on both sides with a small amount of either the avocado oil and the balsamic vinegar or just the balsamic vinegar.
  3. Sprinkle with sea salt and pepper, a little steak seasoning and onion powder.
  4. Grill the vegetables for a few minutes, turning frequently, until desired doneness. Enjoy as is or with your favorite dressing, served with a side of some baked beans or hummus.
Natural Kitchen Cooking School