Barbecued Veggies

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Barbecued Veggies from the Grill of Dr. Moffat

Ingredients for Barbecued Veggies:

  • 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) or an MSG-Free version
  • Italian Seasoning (Optional—A couple of pinches)
  • ¼ cup freshly chopped herbs from your garden (Optional)
  • Shrimp– 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 and onion.

Drizzle some Newman’s Own Creamy Cesar 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 for Barbecued Veggies: About 15 minutes.

Preparation time: About 25 minutes and a few hours to marinade.

Serves 6 very generous helpings

This Barbecued Veggies recipe is a real winner. We use Newman’s Own dressings because they do not contain MSG. 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. We use the leftovers (when there ARE any) on top of our green salads for some extra, grilled pizzazz.

Helpful Links and References for Barbecued Veggies:

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at