Grilled/Campfire/Oven-Baked Vegetables
Quick and easy recipe to eliminate cross-contamination
Equipment
- Heavy Duty Aluminum Foil (or Double Wrap regular)
Ingredients
- 1 lb. Organic Green Beans (washed, trimmed, dried)
- 3 Organic Medium to Thin Sliced Carrots (peeled if preferred)
- 1 Organic Zucchini (washed, sliced and quartered)
- 1 Small knob of Organic Ginger
- 2 tbsp Amino Acids (I use Braggs Soy alternative, but any that You tolerate)
- 1 tbsp Light Brown Sugar (or any substitute You tolerate)
- 2 tbsp Olive Oil extra Virgin
- 1/8 tsp Ground Black Pepper (or to taste)
- 1/4 tsp Himalayan Salt (or to taste)
Instructions
- Prepare veggies and place in a bowl.
- Add all other ingredients and toss well.
- Your foil needs to be large enough to hold all veggies and be able to pull over and turn/twist all sides closed tightly so that nothing is vented or leaking.
- Place on indirect heat of a grill or campfire for 20 minutes and flip cook 10-15 minutes more.
- If baking, cook 30-45 minutes on 375, depending on how done you enjoy your vegetables.
- Be mindful of sugar burning if placed over direct heat (ask me how I know…)
- Easy preparation, Easy clean up. Can be made in advance and there is less risk for cross contamination of other foods.