Grilled Veggies

GRILLED VEGGIES

(A fun delicious, favorite with kids!)

1 cup of un salted butter (melted)

OPTION: If preferred mostly raw, press single un-cut buttered Vegetables onto grill for a minute or so turn repeat sides.

2 trimmed Artichokes – Cut into quarters
4 ears of Corn – cleaned up and cut into halves
2 Carrots – cut into ½ Chunks
2 Zucchini – cut into ½ Chunks
8 Cloves of Garlic – Peel outer skin keeping cloves intact.
4 Tbls. crushed, dried Rosemary
½ cup sliced Almonds

Prepare grill by having it ultra hot.

Cut 12 inch squares of heavy duty aluminum foil, double thickness
After brushing or otherwise coating with butter:
Place 1 Artichoke quarter,
1 Corn half,
1/8 each of Carrot and
Zucchini chunks &
1 clove of Garlic
Sprinkle Real Salt, Cayenne Pepper & about ½ tsp. Rosemary & to taste.
Then add slivered crushed Almonds over buttered vegetables.

Dot with extra Butter – Fold up the packet tightly.

Repeat to make more packets and place on hot grill
Turn occasionally. Open & check on desired tenderness about 30 to 45 minutes later being very careful of getting steamed!

Serve over a bed of fresh dark leafy greens with a lemon wedge to drizzle on cooked Veggies.

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