When you're grilling just add your vegetables on the grill too. They make a delicious grilled salad.
Author: Thyme and Tarragon
Recipe type: Salad
Serves: 4
Ingredients
2 baby bok choy
1 yellow squash
1 zucchini
1 orange bell pepper - deseeded
2 cups broccoli florets
multi colored cherry tomatoes
4 tablespoons olive oil - divided
2 tablespoons apple cider vinegar
fresh chopped basil
sea salt
optional:
goat feta cheese or equivalent vegan or nut cheese
Instructions
Seed and stem the bell pepper. Slice it lengthwise into six pieces then cut into big chunks. Cut the baby bok choy, yellow squash and zucchini in half lengthwise. Then cut squash and zucchini into big chunks. Cut broccoli into florets.
Brush both sides of vegetables with 2 tablespoons of olive oil and arrange them in a single layer on a grill plate.
Slice cherry tomatoes in half and set aside. Chop fresh basil and set aside. In small bowl mix olive oil and apple cider vinegar together and set aside.
Grill vegetables in batches cut side down, flipping them once, until slightly charred on each side - about 6-10 minutes. Some vegetables take longer than others so keep an eye on them.
Put vegetables on platter, add cherry tomatoes and chopped basil. Then drizzle olive oil and apple cider vinegar over salad.
Optional: Sprinkle some goat feta cheese or equivalent vegan or nut cheese on top .
Can be served right off the grill or cold.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/grilled-vegetable-salad/