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Healthy & delicious recipes from A.Vogel
Grilled veggie salad
- Preparation: min
Time: min - Easy
- Serves 4
- Prep: 15 min
- Easy
- Serves 4
Warmer weather is finally here and to foodies that means one thing: BBQ season! This grilled vegetable salad is perfect as a side dish or as a meal by adding goat cheese! Easy to make and oh so yummy!
Audrey Sckoropad
Ingredients
Grilled veggie salad
- 2 zucchinis, sliced
- 1 sweet potato, washed and sliced with skin on
- 1 red pepper, sliced
- A bunch of asparagus,cut into pieces
- 2 cups of arugula
- 3 cups of romaine lettuce, chopped
- Handful of radish sprouts
- Herbamare Original and pepper, to taste.
- Drizzle of olive oil
- 1 tsp dried granulated garlic
Dressing
- ½ cup virgin olive oil
- ½ tbsp Dijon mustard
- Juice of half a lemon
- ½ tsp Herbamare Original
- Pepper to taste
- ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
Herbamare® Original
Herbamare® Original is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.
How to make Grilled veggie salad
1. Preheat the grill, setting the burners on high, while preparing the veggies.
2. In a big bowl, mix all vegetables except the arugula and romaine. Add a drizzle of olive oil, some Herbamare, garlic and pepper.
3. Spread the vegetables onto a cooking sheet that goes on the grill. Cook on the bbq for 5-10 minutes, mixing occasionally.
4. In a large bowl, add lettuce, arugula and cooked vegetables. Add sprouts on top.
5. For the dressing, simply mix all ingredients together in a bowl and then add to salad. Mix and serve!
6.Enjoy!
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.
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