Name: Grilled Veggie Salad with Balsamic-Dijon Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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

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

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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).