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Grilled Veggies

Ever go get some mediterranean or Afghan takeout and just LOVE the grilled veggies for your side option? We want you to be able to make that at home, because let's be real - it's SUPER simple, and we're all at home! Try it out with our recipe for Chicken Kabobs and our Yogurt Tahina Sauce

Macronutrient Balance: 5g Protein / 5g Fat / 28g Carbohydrates - this makes 1 serving


  • 1 bell pepper (approx. 5oz) - core and stem removed and chopped into large chunks (big enough so they don't fall through when grilling)

  • 2 oz yellow squash - cut into large chunks

  • 1 Roma tomato - cut in half

  • 1 yellow onion  (approx. 5oz) - peeled and cut in half 

  • 1 tsp olive oil

  • sea salt and crushed black peppercorn to taste


  1. Chop up your veggies and toss them in that little bit of olive oil. You don't need more here. Save the salt and pepper for after the veggies are done. 

  2. Fire up the grill to 500 degrees F. 

  3. Place the onions round side down (so the center part is not facing down, and lay out your veggies (excluding your tomatoes). Grill veggies for about 7-10 minutes. Flipping the peppers and zucchini halfway through. Do not flip the onion - leave them round side down the entire time. 

  4. On the last 2 minutes place your tomatoes on the grill, outside layer down first. Flip after one minute. 

  5. Pull veggies off the grill and sprinkle with a pinch of sea salt and a few grinds of black peppercorn. 



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