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Prep Time: 15 minutes

Grill Time: 15 minutes

Serving Size: 2-4 people (depending on what other food you are serving it with) A vegetarian or vegan will definitely be eating more then a non vegetarian or vegan.

1 large green pepper
1 large yellow pepper
1 large onion
3 stalks of celery
1/4 head of cauliflower
7-10 cherry tomatoes
1/4 head of broccoli (optional)
2 large carrots (optional)
1/2 tsp sea salt
2 Tablespoons of your favorite spice blend (I used Montreal Steak Spice)
1 Tablespoon of olive oil or grapeseed oil


1. Wash all vegetables.
2. Chop all vegetables into bite size pieces (except tomatoes)
3. Place into a large bowl and add sea salt and spice blend and oil of your choice.
4. Stir well. Let sit for 5 minutes to blend spices.
5. Place vegetable mixture onto an uncovered grilling pan and place over medium heat on the barbeque.

6. Cook for about 15 minutes, stirring frequently.
7. Serve with your favorite grilled hamburger, chicken, steak, pork chop or other grilled vegetables and salads.

You can also be roast these veggies in the oven in a glass baking dish at 350 degrees Farenheit for 20-25 minutes.

Recipe created by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting

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