Grilled Veggies with a "Peanut" Dipping Sauce

Ingredients

• 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