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