Veggies get a bad rap. They’re often an afterthought to the main course, which is a shame because when they’re given the attention they deserve they are so delicious. When I grill vegetables, I like to use a variety of colorful vegetables like baby bell peppers, squash, fennel and carrots.
I wash them and cut them into bite-sized pieces, toss them with a light coating of olive oil, salt and pepper and toss them on the grill over direct medium heat until they’re lightly charred and crisp-tender. I keep any leftovers in the fridge and use them for salads, wraps and pasta for quick, healthy meals during the week. Enjoy!
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