Fresh Vegetables cut into 1 inch cubes—about 1 gallon’s worth
	Celtic Sea Salt
	Newman’s Own Creamy Caesar Salad Dressing (about ½ cup)
	Frank’s Red Hot Sauce (about 1-2 teaspoons)
	Cavender’s All Purpose Greek Seasoning (about 1 teaspoon)
	Bragg’s Amino Acids (about 1 tablespoon)
	Italian Seasoning (Optional—A couple of pinches)
	¼ cup freshly chopped herbs from your garden (Optional)
	Shrimp or Chicken- about ½ cup per person

Chop up 1 gallon of mixed fresh vegetables in season and as fresh as you can get them. We use zucchini, yellow crookneck squash, broccoli, mushrooms, carrots, pea pods, celery, asparagus, leeks, new potatoes sweet potatoes, artichoke hearts, and onion. You could also use bok choy, kohlrabi or eggplant.

Drizzle some Newman’s Own Creamy Caesar Salad Dressing over the veggies and stir to coat, then add a few squirts of Frank’s Red Hot Sauce, a few sprinkles of Cavender’s All Purpose Greek Seasoning, a quarter cup of raw chopped herbs or a teaspoon of Italian seasoning herbs, a sprinkle of Celtic Sea Salt, and a tablespoon or so of Bragg’s Amino Acids.

Crank up the grill and pour veggies into a roasting basket and let them cook, turning them every few minutes until brown in some spots. Place a piece of aluminum foil over the top of them while they cook to keep the heat in and to help the vegetables cook. We add about a cup of fresh shrimp near the end (so they don’t get tough).

Cooking time: About 15 minutes. 

Preparation time: About 5 minutes.

Serves 6 very generous helpings

This recipe is a real winner. We have served it to lots of people and they always ask me, “What’s in this stuff?” As they are eating it with their fingers as we talk. They hand me back the empty bowl before I go and make me promise to give them the recipe.

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