- Equal parts of cauliflower florets, baby carrots and baby portabella mushrooms (stems removed)
- Tablespoon of olive oil
- Pre-cooked bacon pieces (leftover from breakfast works great)
- ¼ cup to 1/2 cup Kansas City style BBQ Sauce
- A dash of seasoning salt
- A hit of bourbon (optional)
In a medium-sized bowl, drizzle the veggies with the olive oil and seasoning salt, toss lightly. Using a veggie tray over the coals, grill the cauliflower, carrots and mushrooms until the cauliflower and carrots are tender crisp and just start to caramelize. It doesn't take long over high heat. Remove the grilled veggies and toss with the bacon pieces and the BBQ sauce in a serving bowl. Salt and pepper to taste. Delicious! Serving Option: In a grill safe bowl over indirect heat, warm up the BBQ sauce and the bourbon, bringing it to a slow simmer, until it starts to bubble. Do this in advance of grilling the veggies to let some of the alcohol cook out and NEVER pour alcohol into/onto anything over the hot coals!