BBQ-grilled vegetable salad with croutons

BBQ-grilled vegetable salad with croutons

BBQ-grilled vegetable salad with croutons

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 2-4 portions

Flavorful grilled vegetables, crunchy sunflower and pumpkin seeds, and homemade lightly grilled croutons, drizzled generously with a delicious vinaigrette made with balsamic vinegar, zesty Dijon, and loads of fresh basil. Admit it! Your mouth is watering! This dish is fantastic on it's own, but for an extra boost of protein, try it served with our marinated tofu skewers or our tempeh kabobs. Forget store-bought veggie dogs and freezer burnt buns, this is how you do a vegan barbecue in style!

Ingredients

Mustard Balsamic Vinaigrette

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 French shallot, minced
  • 1/4 cup fresh basil, finely chopped
  • Sea salt and ground pepper

Grilled Vegetable Salad and Croutons

  • 2 peppers, cores and seeds removed, each cut into 8 strips
  • 1 small eggplant, sliced
  • 2 zucchini, cut on the diagonal
  • 1 red onion, sliced
  • 1 dozen whole cherry tomatoes
  • 1 drizzle of olive oil
  • Sea salt and ground pepper
  • 1 tsp spices of your choice (Cajun, Herbes de Provence, cumin, curry, etc.)
  • 1/4 cup PRANA organic shelled sunflower seeds
  • 1/4 cup PRANA organic pumpkin seeds
  • 2 cups cubed bread
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Ground pepper
  • 1 tbsp dried thyme or rosemary, if desired
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Preparation

Mustard Balsamic Vinaigrette

  1. In a small bowl or Mason jar, mix all the ingredients for the vinaigrette together.

Grilled Vegetable Salad and Croutons

  1. Preheat your BBQ or put a grill pan over medium-high heat.
  2. Put all the vegetables in a large bowl and mix with a drizzle of olive oil, salt, pepper, and the spices of your choice.
  3. Cook the vegetables on a hot grill for about 3 to 4 minutes each side.
  4. In a large bowl, mix the bread cubes with olive oil, salt, pepper, and herbs if desired. Grill them (in a grill basket or screen), tossing them around so they get evenly toasted.
  5. Place all the vegetables on a large platter. Drizzle with vinegar, add the croutons, and sprinkle with sunflower and pumpkin seeds (and fresh herbs if you have them).
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