Grilled Marinated Summer Vegetables (AIP, Paleo, Vegan)

Growing up, my summers included swimming all day and countless cookouts in parents backyard. They would invite friends and neighbors over, and we would grill and eat outside as often as we could. As an adult, I realized grilling can be done year round, but it is not the same as grilling between Memorial Day and Labor Day.

One item you could always count on as part of every summer party was my dad's grilled veggies. He could never seem to make enough either. They were good immediately off the grill, a few hours later, or even cold from the fridge later that night or the following morning.

A few weeks ago, I was craving these veggies so badly with the warm weather we have been having, so I had to figure out a way to make them ASAP. Normally, my dad would marinate the veggies in a store brand Italian Dressing, but knowing this option was not going to work for me, my first step was to create an AIP friendly Italian Dressing.

These veggies are perfect to take to any cookout for fellow AIPers or non-AIPers and can be enjoyed even a day or two after, if they last they long. This weekend, my parents came over for a cookout at our house and I made these veggies for everyone to enjoy. My dad said they were just as good as his, if not possible better, so I had to share the recipe with you all. Feel free to use the recipe as a guide to add and subtract veggies as you like to make the perfect dish for your family.

Grilled Summer Vegetables

Ingredients

• 1 cup brussel sprouts, halved
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 6-7 garlic cloves, whole
• 2 cups white mushrooms, sliced 
• 3-4 medium carrots, sliced
• 1 medium red or sweet vidalia onion, roughly chopped
• 1 cup Homemade Italian Dressing

Instructions

1. Combine all ingredients in a large bowl. Make sure veggies are completely coated in dressing.
2. Allow to marinate for at least 4 hrs, but can be up to 24 hrs. I recommend doing it the night before, or in the morning before work for dinner in the evening.
3. When ready to grill, heat grill over medium heat. You will need to use either a Vegetable Basket, aluminum foil boat or some other grill pan that will prevent the veggies from falling through the grates.
4. Once the grill is warm, add veggies to basket (or aluminum or pan). If you have a smaller grill or basket, you might need to do it in batches.
5. Grill veggies for about 35-40 minutes, stirring every so often. You want them to have some nice grill marks, but not be too over cooked. They will still have some crunch to them.
6. Enjoy along side your favorite summer time dishes. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Homemade Italian Dressing (AIP, Paleo, Vegan)

One of the hardest things to find is an AIP friendly or even Paleo friendly salad dressing. Most salad dressing you find at the store include about 20 ingredients that make no sense and about 4 that you actually feel comfortable consuming. As an alternative, many of us learn to live with a little olive oil and vinegar, and that works a good bit of the time. However, sometimes you really want a salad dressing that tastes like one.

When I set about coming up with an Italian Dressing recipe, it was partially because I missed it, but what I missed more was a dressing that can also be used to make Grilled Marinated Summer Vegetables. This dressing can be tossed on a leafy green salad or as a marinade or in anything you would normally use Italian dressing.

Homemade Italian Dressing

Ingredients

• ¼ cup red wine vinegar
• 1 teaspoon maple syrup
• 1 teaspoon minced fresh garlic
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¾ teaspoon dried thyme
• ½ teaspoon fine sea salt
• ½ teaspoon onion powder
• ½ cup extra virgin olive oil

Instructions

1. Place everything but the olive oil in a large wide mouth mason jar or large bowl. 
2. Use an immersion blender or whisk to combine ingredients.
3. Once other ingredients are combined, slowly add in the olive oil while blending or whisking.
4. Store in a mason jar in fridge for up to two weeks. Recipe makes 1 cup of dressing.

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Braised Apple-Plantain Brussel Sprouts (AIP, Paleo)

Brussel sprouts have to be my most favorite vegetable ever. They are truly more versatile than many give them credit for, which makes them so fun. I really have no idea how I put this brain child of a recipe together. It began by trying to figure out how to cook as many veggies I can in one pan that actually work together. Totally makes sense right? Everyone wants less dishes to wash at the end of a meal. It is super fun to be surprised when something like this actually turns out to be delicious. Which is, of course, why I had to share it all with you.

Sweetly Braised Brussel Sprouts

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, sliced (about ½ cup)
• 2¼ cup brussel sprouts, fresh or frozen
• 1 teaspoon sea salt
• 1 yellow plantain, peeled and diced (about 1-1¼ cup)
• 1 small apple, cored, peeled, and diced (about 1 cup)
• ¾ cup bone broth

Instructions

1. Heat oil in a large frying pan (one that has a lid) over medium-high heat.
2. Once oil is heated, add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
3. Add brussel sprouts and salt to pan and sauté for another 2-3 minutes.
4. Finally, add plantain, apple, and bone broth to pan. Stir to combine and bring broth to a light boil.
5. Turn heat to low, cover, and let mix simmer for 15 minutes.
6. Remove lid, stir, and cook for another 2-3 minutes, or until liquid disappears.
7. Serve and enjoy!

Shared on AIP Recipe Roundtable