Ingredients
Scale
- 1 1/4 cup olive oil, divided
- 6 TBS liquid aminos
- 3 tsp cumin
- 2 tsp garlic powder
- pinch of cayenne pepper (optional)
- 1 bunch green onions, chopped
- 1 eggplant, chopped
- 2 bell peppers, chopped
- 1 bunch asparagus, chopped
- 2 small yellow squash, chopped
- 2 small zucchini, chopped
- 12 oz artichoke hearts
- 1/3 cup balsamic vinegar
- 2 TBS dijon mustard
- 1 TBS honey
- salt and pepper to taste
- 4 heads romaine lettuce (3 if they are large), chopped
- 1 avocado, chopped
Instructions
- VEGGIE MARINADE: In a small bowl, combine 3/4 cup of olive oil, liquid aminos, cumin, garlic powder and a pinch of cayenne pepper (optional). Whisk to combine.
- GRILLED VEGGIES: Place chopped veggies into a large bowl. Pour marinade over chopped veggies. Toss to ensure that all veggies are coated. Refrigerate for a minimum of 30 minutes. Heat greased grill pan or outdoor grill to medium-high heat. Grill veggies in batches until tender crisp (cooking times will vary). Set grilled veggies aside.
- DRESSING: In a medium bowl, combine balsamic vinegar, 1/2 cup of olive oil, dijon mustard, honey and salt and pepper to taste. Whisk to combine.
- ASSEMBLY: Place 1/4 of chopped romaine in each of 4 bowls. Top with 1/4 of grilled veggies and chopped avocado. Toss with balsamic-dijon dressing. (NOTE: you will likely have leftover balsamic dressing, store in fridge in a sealed container).
- Prep Time: 30 mins
- Cook Time: 20 mins
Nutrition
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