Most vegetables work for this, you just have to adjust the time. Tougher vegetables such as broccoli and cauliflower need a bit longer. Typically, I love to grab a few bell peppers of different colors (more polyphenols 🌈), zucchini and a bit of cauliflower. Onions also work very well!
To cover one grill sheet gather up 👩🏻🍳
2 bell peppers 🫑
2 medium zucchini 🥒
A few cauliflower or broccoli florets 🥦
Or other veggies 🌶🧅
Salt and pepper
Heat up your grill and coat your grill pan in avocado oil, or another heat stable ancestral fat of your choosing!
Slice the veggies into pieces. I like my zucchini as half moons, but rounds work well too. The bell peppers can be cut into chunks and the cauliflower florets can be broken down as well.
Line them on the pan and add salt and pepper.
Place the sheet onto the grill and grill for about 10 minutes. Then, move around the veggies so that they don’t burn on one side. Reduce the heat and continue to grill until you reach your desired doneness. I would make sure to move the veggies around frequently so that they don’t burn and cook evenly!