Grilled Plantains with Bell Peppers and Onions

This recipe is by far one of my absolute favorite dishes I have EVER created! It tastes great with grilled tofu and paired with some quinoa! I have been making it every week and I can say, it does not last long in this house!

The ingredients are simple but incredibly full of rich flavor. You can use a grill or a grill pan to grill the veggies. If you do not have a grill or grill pan, you can still char the veggies in a skillet. By grilling the veggies, the flavor is really brought out, so I would really encourage this step.

Here is what you need to create this amazing dish that is sure to be a crowd pleaser at your table!

2 Bell Peppers, cut into large pieces to grill. I use yellow, orange and red bell pepper. I love the colors!

2 Plantains, cut into large sections. Again, you want to cut sizeable pieces to grill easily!

1 Red onion, cut into whole rings, this is easiest to grill.

Grill all your veggies and set aside in a large baking dish. I use rectangular dishes to spread all my ingredients and easily pour the marinade on top.

In a bowl, whisk together the following:

2 Tbsp. Agave Syrup

1 Tbsp. Apple Cider Vinegar

1 Tbsp. Rice Vinegar

2 Tbsp. Avocado Oil

1 Tsp. Pink Salt

1/2 Tsp. Black Pepper

Pour the marinade over the veggies and mix well in coat all the veggies.

I like to chop up a handful of fresh cilantro and toss over the dish to add extra flavor and color!

Refrigerate and serve when ready to enjoy! This dish will keep in the refrigerator for four to five days.