Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
Fire up the grill this summer and make this mixed vegetable platter to go with your favorite BBQ’d dish. Share with friends and family, and enjoy!
• 1 medium Eggplant, sliced into 1/4 inch rounds
• 1 medium Red Bell Pepper, cut into wedges
• 1 medium Yellow Bell Pepper, cut into wedges
• 1 large Red Onion, cut into wedges
• 18 spears Asparagus, trimmed
• 12 medium Cremini Mushrooms, stemmed
• 6 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1 tbsp Parsley, chopped
• 1 tbsp Oregano, chopped
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
1). In a large bowl, combine olive oil, balsamic vinegar, parsley, oregano, basil, garlic, salt and pepper. Mix well.
2). Add all vegetables to bowl and mix to fully cover in marinade.
3). Cover bowl and place in fridge to marinate for 2 hours. Stir vegetables after 1 hour.
4). Lightly oil grill and turn on at high heat.
5). Cook all vegetables for approximately 6 minutes each side, or until fully cooked.
6). Place cooked vegetables on platter and serve.
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