Grilled Veggies with a "Peanut" Dipping Sauce

This makes a great appetizer for the summer. The grilled veggies pair perfectly with the "peanut" dipping sauce and are Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes

Ingredients

  • 8oz asparagus
  • 1 small zucchini, 1/4-1/2 inch thick slices
  • 12-14 baby bell peppers
  • 4oz mushrooms, cut in half
  • 1 T ghee, melted
  • 1/2 tsp sea salt
  • 1/2 C almond butter (no salt added)
  • 1/4 C pineapple juice*
  • 2 T coconut aminos
  • 1 T rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp minced ginger root
  • 1/4 C full fat coconut milk

*You may need more pineapple juice, depending on the brand of almond butter you use

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Instructions

  1. In a large bowl add the asparagus, zucchini, bell peppers, mushrooms, ghee, and sea salt. Toss everything together until the vegetables are evenly coated with the ghee.
  2. Grill the vegetables on all sides until they are soft and cooked. The mushrooms and zucchini cook faster than the asparagus and bell peppers.
  3. In a small saucepan combine the almond butter, pineapple juice, coconut aminos, rice vinegar, garlic, ginger, and coconut milk. With the heat on low, whisk the sauce continuously until it comes to a simmer. Immediately remove from the heat.
  4. Serve the grilled veggies with the “peanut” sauce and enjoy!