During this long, hot, beautiful summer, pools, beaches, and BBQs have been a typical part of my weekends.
Last weekend, my sister made my No-Cook 3-Bean Salad and I spiced up some vegetables for the grill — these 2 side dishes were my favorites of everything!
Check out my quick recipe below for Spiced Grilled Vegetables for your next BBQ. You can also roast these in the oven.
Asparagus and one of the spices in the dish, coriander, are diuretics and both reduce water retention. For those days when you want to look leaner in a bathing suit or fitted dress, this is super helpful because your stomach and body feels and looks less bloated!
This recipe can be served to everyone. This is not a SPICY recipe, it just has spices that have flavor with a little excitement in them. In fact, one person who tried these vegetables usually starts sweating when she eats MILD Thai food – and she loved these! She said they tasted so delicious, with a little kick but they weren’t spicy for her!
If you do like extra spice, I’ll show you which spice to increase for more heat.
Do you think you’ll try my spiced veggies out at your next BBQ? Leave a comment below and let me know!
Nagina’s Spiced Grilled Veggies
Serving: BBQ side for 10-12 people
2 bunches asparagus, chopped in 2″ inch pieces
4 zucchini (2 green + 2 yellow), chopped in thick rounds (keep skin on)
1 package steak mushrooms
½ package baby bella mushrooms
2 tablespoons coconut oil
Drizzle of macadamia nut oil (can use olive oil as replacement)
2 teaspoons red chili powder (more for additional heat)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 cup of red wine vinegar
Mix all ingredients together on a baking tray.
BBQ: Grill on a tray or grill pan for 10-15 minutes until vegetables soften
Stovetop: Grill at 400 degrees F / 200C for 45 minutes or longer until vegetables soften