the peppers and red onion into 3cm chunks. Halve the mushrooms (or keep
small ones whole), and slice the zucchini. Thread the vegetables onto
skewers and set aside.
a small bowl or jar, mix the aminos, olive oil, and garlic.
the grill. Generously brush the prepared skewers with the coconut amino
mix, and place onto the grill once it’s hot.
the skewers cook, continue to brush the amino mixture onto them. Turn
after a couple of minutes, once the first side is golden brown, and repeat
until the vegetables are fully cooked and have grill marks.
immediately, sprinkled with the chopped parsley.