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Paleo Grilled Vegetables, A Perfectly Cooked Side For Meat or Fish

With all the great weather coming our way, we thought we’d start this new month off with a combo of two awesome things: Grilling and Asparagus. And I know what you are thinking: Asparagus again? But yes, it is quite in season! And if you’re thinking that already, you’re really going to hate me by the end of May!

So I like this recipe because it is really simple and can easily go with any type of meat as a side. Any meat. Fish or steak, pork or chicken. It’s the go-to side when I’m lazy. And if you want just one type of veggie, visit our Perfect Vegetable Grilling Guide in the FAQ section for more info on specific times for each vegetable.

Grilled Vegetables

1 Red Onion

1 bunch Asparagus

6 Campari Tomatoes

6 oz Mushrooms

3 Garlic cloves

2 Tbsp Olive Oil

Sea Salt and Pepper (to taste)

*Note: You can use any type of vegetables you like. Just remember: The harder the veggie, the longer it will take to cook. See our Vegetable Grilling Guide in the FAQ section for specific breakdowns per veggie!

Cut the onion into 1” chunks, trim the asparagus by chopping off the bottoms, half the tomatoes and mushrooms and mince the garlic. Toss all ingredients in a bowl and coat.

*NOTE: some say to soak asparagus in water for 30 minutes, but I find that I’m always in a rush. I don’t do this, and I don’t feel that you need to. If you want to try it, email us about how you think it is worth the 30, we’d love to hear it :)

Heat a grill to medium-high heat. Cook, turning, about 8 minutes total. Serve and enjoy, its just that easy!

Try these vegetables with our Classic Rib Eye Steak or Pan-Seared Sea Scallops!

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