Know what I love best about grilling? You can actually cook a whole meal outside on the grill and keep your kitchen nice and clean.
Let’s face it, I’m easy. It’s the little things that make me happy.
So in my last post, I shared my recipe for grilling paleo bacon-wrapped shrimp. To go along with those, we made these delicious veggie kabobs.
Obviously you can use whatever veggies you would like. Pineapple grills up beautiful too.
I don’t usually put my veggies together on the same skewer with meat because I’ve discovered the veggies tend to overcook while you’re waiting for the meat to cook through. I think veggies are best grilled just until they’re tender, not overdone and mushy. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2yylmv’]
Here’s our paleo veggie kabobs version. It’s not a complicated recipe, but hopefully a welcome addition to your grill-time favorites.
If you’ve never grilled veggies before this way, here’s a little tip: cut your pieces a little larger for the kabobs and keep them about the same size so they all cook evenly and are ready around the same time.
When they’re done, dip your veggie bites in a little avocado sauce as a bonus…it makes the veggies so delicious, you’ll forget you’re eating healthy!