Vegan Italian Stew -Vegetable George Foreman Grill Recipe

Vegan Italian Stew -Vegetable George Foreman Grill Recipe - Low Fat - Paleo- Rich Bitch Cooking BlogThis is my go to meal at the end of the day when cold banana ice cream isn’t gonna do it. Essentially when I’m down to the last few calories for the end of the day but I still want something substantial I eat this. A huge bowl of veggies with marinara sauce is so filling and comforting. It’s off the charts good. <—corny! You could roast a bunch of veggies in the oven, saute a bunch of veggies in a skillet or boil veggies in water. But I think Foreman grilling is the very best choice. In 8-10 minutes the dish is cooked and there’s little to no clean up. Plus no oil is required for the preparation part! You could grill all the veggies up at once but I highly recommend cooking the mushrooms separately so that they don’t get everything soggy while cooking. Mushrooms & spinach take 2 minutes or less on the grill so cooking them last is ideal. 9 times out of 10 when I make this I just use carrots & squash and skip the mushrooms & spinach.Vegan Italian Stew -Vegetable George Foreman Grill Recipe - Low Fat - Paleo

1 large yellow squash, handful of baby carrots, handful sliced mushrooms, large bowl of spinach (fresh or frozen), pasta sauce, Italian herbs & spices, olives, oil is optional

  1. Pour 2 servings of pasta sauce in a bowl. Mix in chopped olives, Italian herbs & spices. Oil is optional
  2. Chop squash & carrots and grill for 8-10 minutes. Once cooked mix the veggies into the pasta sauce bowl.
  3. Grill mushrooms for 1-2 minutes. Once cooked mix into the veggie bowl.
  4. Grill fresh or frozen spinach 1-2 minutes. When grilling fresh spinach pile high instead of spreading out on grill to avoid spinach from drying out. Mix in with veggies. You’re done! ENJOY

For more details watch my video below