Directions

1. Cut 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.
2. In a small bowl or jar, mix the aminos, olive oil, and garlic.
3. Heat the grill. Generously brush the prepared skewers with the coconut amino mix, and place onto the grill once it’s hot.
4. As 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.
5. Serve immediately, sprinkled with the chopped parsley.