Grilled brussel sprouts and portobellos with ginger shallot sauce
I'm a sucker for a savory veggie dish. You can make this as a side dish or increase the portions a touch and make as delicious vegan dinner dish. This dish pairs very well with grilled chicken and has a nice Asian flare to it.
/// Ingredients ///
5 Brussel sprouts cut in half lengthwise
4 medium sized ortobello mushrooms sliced about 1 inch thick
2 tsp sesame oil
2 tsp water
1 medium shallot diced
1 tsp minced fresh ginger
1 tsp rice vinegar
1 tbsp soy sauce (here is a wheat-free alternative to soy sauce if you need it: boom!)
/// Instructions ///
Preheat grill or cast iron skillet and grill both mushrooms and brussel sprouts flipping once. If you are using the cast iron skillet you can use some coconut oil to prevent burning. If I am grilling these guys outdoors, I don't put any oil on them. Grill/cook both for about 20 minutes flipping once and making sure to get a pretty looking sear on em.
Begin to mix the rest of the ingredients together in a small ramekin and set aside until the grilling has commenced. Plate your portobellos and brussel sprouts and pour your sauce over it and enjoy!