1 veggie & 1/2 carb serving
1 bell pepper
10 asparagus spears
1 TBS olive oil
2 TBS coconut aminos
1 TBS honey
1 tsp minced garlic
Pepper to taste
Cut zucchini slices into half moon shapes, bell pepper into fajita like slices and asparagus into thirds.
Put all veggies in a large zip lock baggie.
Add remaining ingredients to the baggie and shake/rub until coating all veggies well.
Allow veggie to marinate for about 30 minutes.
Put veggies in 1-2 foil packets and grill until desired tenderness.