Author Notes
If it can go on stick, it can be grilled! —Tiffany
Ingredients
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20
Brussel Sprouts
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1
Bell Pepper
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1/2
Spanish Onion
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2 tablespoons
Extra Virgin Olive Oil
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1 teaspoon
Garlic Powder
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5 dashes
Black Pepper
Directions
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Lightly Steam Brussel Sprouts (they should be firm, but able to poke with fork)
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Let cool slightly before placing onto skewers with Diced Red Peppers & Spanish Onions.
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Lightly sprinkle with Extra Virgin Olive Oil & a Dash of Garlic Powder & Black Pepper.
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Grill until slightly charred.
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