Grilled Veggie Salad Platter with Lime Sauce

By Rebecca Bohl
Yield 4-6 servings

Ingredients:

• 4 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion, thinly sliced
• 1 lb. asparagus, ends trimmed
• Extra virgin olive oil, for drizzling

For the sauce:

• 1/4 cup Paleo mayonnaise
• Juice of 1 lime
• 2 cloves garlic, crushed
• 1 tsp cumin
• Salt & pepper, to taste

Method:

1. Slice the zucchini and squash in half lengthwise and then into 1/2-inch thick slices. In a medium bowl, whisk together all of the ingredients for the sauce. Season to taste with salt and pepper. Set aside.
2. Preheat the grill to low heat. Lightly drizzle the vegetables with olive oil and toss to coat. Working in batches, place the vegetables onto the grill in a single layer. Close the lid and cook for 10-12 minutes, turning once. Transfer to a serving plate and serve alongside the cumin sauce.