1cupwhite button mushrooms(avoid on Candida protocol)
gallon zip lock bags
1/2cupfresh lemon juice
1/2cupextra virgin olive oil
1 tspground black pepper
herbs of your choice(mint, cilantro, or basil)
Soak 10-15 bamboo skewers in water for about a half hour.
Parboil the sweet potato and carrots to soften, then cut into bite size chunks.
Wash and slice zucchini, yellow squash, mushrooms, and 1/2 onion into bite sized chunks and separate into gallon size zip lock bags.
Place ingredients for marinade in blender: lemon juice, garlic, ½ onion, olive oil, salt, pepper, and any other desired herbs. Blend until mixed well. Drizzle over vegetables and let marinate for at least an hour.
Heat grill and slide marinated veggies onto skewers.
Place veggie skewers on grill and cook about 10 minutes or until desired tenderness.
- You can add green bell peppers and cherry tomatoes if you tolerate nightshade vegetables.
- Add chicken, shrimp, or beef cubes as well.
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