September 11, 2022

Grilled Veggies with a "Peanut" Dipping Sauce

After I made this recipe, I devoured almost the entire plate. The grilled vegetables dipped in the peanut sauce were so good I just couldn’t stop. A few days later I grilled up another batch of veggies to finish up the peanut sauce. This is a great way to get extra vegetables in and enjoy every bite. For the peanut sauce, I used almond butter. If you do well with peanuts and are not on a round of Whole30, feel free to use peanut butter. Read your labels and use peanut butter that the only ingredient is peanuts. This would also make an excellent dish to serve at a BBQ or any gathering for an appetizer.

Grilled Veggies with a "Peanut" Dipping Sauce

This makes a great appetizer for the summer. The grilled veggies pair perfectly with the "peanut" dipping sauce and are Whole30 and Paleo compatible.



  • 8oz asparagus
  • 1 small zucchini, 1/4-1/2 inch thick slices
  • 12-14 baby bell peppers
  • 4oz mushrooms, cut in half
  • 1 T ghee, melted
  • 1/2 tsp sea salt
  • 1/2 C almond butter (no salt added)
  • 1/4 C pineapple juice*
  • 2 T coconut aminos
  • 1 T rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp minced ginger root
  • 1/4 C full fat coconut milk

*You may need more pineapple juice, depending on the brand of almond butter you use

  1. In a large bowl add the asparagus, zucchini, bell peppers, mushrooms, ghee, and sea salt. Toss everything together until the vegetables are evenly coated with the ghee.
  2. Grill the vegetables on all sides until they are soft and cooked. The mushrooms and zucchini cook faster than the asparagus and bell peppers.
  3. In a small saucepan combine the almond butter, pineapple juice, coconut aminos, rice vinegar, garlic, ginger, and coconut milk. With the heat on low, whisk the sauce continuously until it comes to a simmer. Immediately remove from the heat.
  4. Serve the grilled veggies with the “peanut” sauce and enjoy!


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