Grilled Vegetable Salad with Herb Vinaigrette

Grilled vegetables already taste amazing but with a zesty hit of lemon and some fresh herbs they are taken to the next level. So much flavour!

Eat it on its own for a yummy vegan meal or serve it with your favourite protein and if dairy isn't an issue you can crumble over some blue cheese or goat's feta. Yum!

Hint: It's really good served warm or at room temp but just as nice if you want to make it ahead and serve directly from the fridge.

Tip: Keep the vegetables in bigger pieces to make grilling easier, you can then chop them before adding to the salad bowl.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 cob of corn (125g)

2 slices of pumpkin (skin on 50g)

1/2 medium zucchini, quartered lengthways

1/4 red capsicum (30g)

2 thick slices of red onion (45g)

2 asparagus spears (25g)

2 teaspoons of olive oil for brushing

4 grape or cherry tomatoes, halved (40g) (

Dressing

1 tablespoon of fresh lemon juice

1 teaspoon of pure honey

1/4 teaspoon of Dijon mustard

2 teaspoons of extra virgin olive oil

1 small of garlic clove, crushed

1/2 teaspoon of chopped fresh thyme

1/4 teaspoon of chopped fresh rosemary

sea salt & cracked pepper to taste

Method

Heat your bbq grill to high, brush with a little of the oil and place all of the vegetables except the tomatoes on. Brush vegetables with a little more of the oil (you may need less or more oil depending on your grill)

While the vegetables are cooking add all of the dressing ingredients to a small screw top jar and shake well, set aside. Alternatively whisk all ingredients in a small bowl.

Each of the vegetables will cook at a different rate so as they cook, remove to a chopping board or alternatively cook the thicker and harder vegetables first.

Slice the corn off the cob and chop the other vegetables into bite sized pieces, place in a serving bowl and add the cherry tomatoes.

Pour the dressing over and toss gently. Serve and enjoy!

Note: Just use as much of the dressing as you need, if you have extra it's a great one to keep for your next salad!

Calories: 245
Protein: 10.2
Carbs: 18.9
Fibre: 8.6
Fat: 10.8

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