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Parve
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
I wouldn’t really call this a recipe. Consider it an example of one way to mix and match a variety of veggies, spices, herbs, and flavor enhancers. Try my favorite combo or tweak it to suit your summertime palate!
red onions, cut in wedges
baby bella mushrooms, cut in half
yellow squash and zucchini, cut in thick circles
red peppers (optional), cut in squares
pepper
Herbes de Provence spice blend
Tuscanini Balsamic or red wine vinegar
Heaven & Earth Lime Juice and/or coconut aminos
Place veggies of choice in a ziplock bag. Add olive oil, kosher salt, spices, and flavor enhancers (just a splash or two of each) to taste. Marinate in the fridge for four to six hours.
When you’re ready to grill, place your grill topper on the grill. Preheat the grill and basket to medium-high heat. Drain the marinade off your veggies and pour them in the basket, spreading them evenly to cover the surface of the basket.
Cover the grill and cook for 15 to 20 minutes. Keep an eye on it, because cook time depends on the vegetable combination and the heat of your grill. Stir every five minutes until vegetables reach desired doneness.
Styling and Photography by Chavi Feldman
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