🔥 Grilled Veggie Platter

This paleo-friendly dish is gluten-free, dairy-free, Whole30-compliant, and plant-based — but packed with bold, fire-grilled flavor.

Double the batch and use the leftovers in wraps, salads, or omelets the next day. They even taste amazing cold!

Share your veggie platter with us on Instagram @PaleoPulse using #FuelYourWild — we love seeing your primal plates!

	2 zucchini, sliced lengthwise
	2 bell peppers (any color), seeded and quartered
	8 oz baby bella or button mushrooms, halved
	2 tablespoons olive oil
	1 teaspoon garlic powder
	½ teaspoon sea salt
	½ teaspoon black pepper
	1 tablespoon fresh chopped parsley or basil (optional for garnish)
	Optional: balsamic glaze (for post-grill drizzle – check paleo compliance)

1.	Heat grill to medium-high. Lightly oil the grates to prevent sticking.
2.	In a large bowl, toss zucchini, mushrooms, and bell peppers with olive oil, garlic powder, salt, and pepper until well coated.
3.	Place veggies directly on the grill grates or use a grill basket. Cook for 3–4 minutes per side, turning occasionally, until grill marks appear and vegetables are tender.
4.	Arrange the grilled vegetables on a large serving platter. Sprinkle with fresh herbs and drizzle with balsamic glaze if desired. Serve warm or at room temperature.