Chef Craig’s Grilled Fall Veggies
Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.
Serves 4 – 6
One each of the following:
Zucchini and Yellow Squash, Red Pepper, Yellow and Orange Pepper.
Add one Drop of the following essential oils to 6 oz of Olive Oil:
Eggplant, Red Onion, Portabella Mushrooms, Fennel Bulbs
Clean and Preheat your Grill…on High…
Pre Spay Grill with Grapeseed Oil-lightly.
Cut all vegetables into ¼ inch slices.
Dredge or brush lightly with Grapeseed oil.
Place Veggies strategically on Grill for 2 to 3 minutes.
Spray the veggies lightly to avoid flare up!
Sprinkle with Sea Salt.
“Serve it Up and Fortify Oneself”