Trim Healthy Mama S (Cross Over / Keto / Low Carb / Gluten Free / Sugar Free
Grilled Veggies….(and some pineapple) are the essence of summer. I like to serve grilled veggies on a large platter, along, with chicken kebabs. When I make kebabs, unless I make them using mini skewers, I always take them off the skewers – this way it’s easier to serve them and your family and guests are not fighting with a large metal stick.
To keep this recipe THM S/Keto/Low Carb skip the pineapple but I always like to include it as an option for family and friends who do not follow any specific eating plan.
It’s really hard to say how much of each ingredient you will need, it all depends on the amount of veggies you are planning on grilling. Therefore, this recipe is a little different from the others I’ve shared so far. We love grilled veggies so I make a lot.
My cousin, Rosa, introduced me to Montana seasoning (for short) but the actual brand is Alpine Touch. She warned me that I will quickly fall in love with it and it will become one of my go to seasonings. To be honest I didn’t really take her seriously until my 32 oz container became half empty and I started getting nervous – Montana is a long way from Syracuse, NY. I’m so glad I can buy it online.
Ingredients
- 5 peppers
- 3 zucchinis
- 3 yellow squash
- 1 pineapple
- oil
- Montana Seasoning
- garlic powder
Instructions
1. Slice the zucchini and yellow squash a little thicker than 1/4 inch in thickness, each pepper into 6ths. Peel and core the pineapple, cut into sics 1/2 inch in thickness.
2. Take a large cookie sheet and cover it with plastic wrap (easy clean up later) and spread as much veggies as possible. Drizzle with oil. Use a basting brush to spread the oil, season with garlic powder and the Montana seasoning. Flip the veggies and repeat. Continue to oil and season all the veggies. Only oil the pineapple. Be sure to oil and season both sides of the veggies and pineapple.
3. Grill on both sides until tender.
Enjoy!
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Grilled Veggies
Ingredients
- 4 peppers
- 3 zucchinis
- 3 yellow squash
- 1 pineapple
- oil
- Montana Seasoning
- garlic powder
Instructions
- Slice the zucchini and yellow squash a little thicker than 1/4 inch in thickness, each pepper into 6ths. Peel and core the pineapple, cut into 1/2 inch in thickness discs.
- Take a large cookie sheet and cover it with plastic wrap (easy clean up later) and spread as much veggies as possible. Drizzle with oil. Use a basting brush to spread the oil, season with garlic powder and the Montana seasoning. Flip the veggies and repeat. Continue to oil and season all the veggies. Only oil the pineapple. Be sure to oil and season both sides of the veggies and pineapple.
- Grill on both sides until tender.
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