Veggie Variation
3/4″ slices of Zucchini, fennel bulb, Portobello mushrooms
Whole white button mushrooms or 2 squares of green pepper
1 tbsp cider vinegar
2 tsp of Splenda, Stevia or Xylotol
1 tsp Paul Prudhomes Vegetable Magic
1-½ 1/2 tsp olive or grape seed oil
1/4 tsp natural sea salt
½1/2 tsp Louisiana Brand hot sauce
Zipper seal large 1 gal. bag
Place all of the spice ingredients into the zipper seal disposable bag and mix with your hands by massaging the outside of the zipper seal bag. Add your veggies and massage the spice mix into and all over the slices and let sit in the bag. Fire up the BBQ on medium to medium-high so that veggies will get good grill marks when they are placed on the grill. Great to add to hot and cold salads.
