Cook the veggies for this grilled vegetable salad, pop them in a jar with the dressing, and lunch is ready while you’re at it! This is a great dish for weekend meal prep. It’s made with corn, summer squash, peppers, onions, radishes, kidney beans and mixed greens. This super easy recipe is vegan and gluten-free.
Grilled Salad
I love grilled food. In fact, I think I grill outside more than cook inside during the summer months. I’ll grill about something in the plant world. Salads are no exception.
This recipe from Attack the vegan yak on the go! Comes together very quickly. Roasted vegetables cook very quickly, and you can whisk together the dressing ingredients while you wait.
Food preparation
This is a meal-prep recipe. You prepare everything ahead of time and pop the salad into mason jars. Just grab a jar and go!
Although I work from home, so I’m not on the go as much, my days get busy. When it’s lunchtime I love to have meals ready in the fridge and having these salads packed in jars and waiting for me in the fridge is always so helpful. And they are very tasty!
Grilling
If you don’t have an outdoor grill, you can cook your vegetables in a grill pan on the stovetop or with an electric countertop grill.
what do you want
- Summer squash
- Radish
- bell pepper
- corn
- Red pearl onions
- Kidney beans
- Mixed greens are vegetables
- olive oil
- lemon juice
- Nutritional Scream
- dry mint
- salt
See recipe card for exact amounts.
How to Make Grilled Vegetable Salad
This recipe is so easy it’s almost like cheating!
- First you grill your vegetables until you have nice grill marks on them.
- Then you let the vegetables cool.
- While they are cooling you whisk together the dressing.
- Finally you put all the contents of the salad in a mason jar.
Serve your grilled salad
You can take your salad with you to work, while traveling or on picnics. Take a fork and eat it from the jar – shake it a little first, to distribute the dressing – or pour it all into a bowl.
Or, if you work from home like me. Just refrigerate your salads and enjoy them when you’re ready for lunch
Vegan on the go
One of the complaints I often hear from my health coaching clients is that they have a hard time finding vegan food near work or when they are away from work. i can hear When I worked in an office, I would put Amy’s rice bowls in the fridge unless I had leftovers from the night before to take with me. Luckily, Jackie Sobon is here to help with her cookbook Vegan Yak Attack on the Go!: Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle.
Attack the vegan yak on the go!
If you’re new to vegan cooking, you’re in luck, because Jackie gets started Attack the vegan yak on the go! With helpful tips and tricks as well as lists of pantry essentials and essential tools. If you are a vegetarian cook, you can skip the recipes. And you’re going to love this recipe!
All recipes in Attack the vegan yak on the go! It is geared toward people with a busy lifestyle, which, let’s face it, is almost everyone. Here are recipes for quick and easy breakfasts, snacks, office lunches, quick dinners, make-ahead meals and bulk cooking. There’s also a section dedicated to DIY pantry staples.
Recipe in Attack the vegan yak on the go! Come together quickly, but that doesn’t mean they compromise on flavor. You’ll find delicious recipes like Pineapple Teriyaki Burgers, Sheet Pan Squash Tacos, Chocolate Cherry Cups, and Drop Biscuit Pot Pie.
chapter Attack the vegan yak on the go! Includes:
- Making vegan eating easy
- Quick breakfasts, snacks and treats
- Prep-Ahead Recipes
- Lunch Box Stuffers
- Meals in 30 minutes or less
- Bulk cooking
- moving food
- Create your own staples
If you need a quick and easy meal, Attack the vegan yak on the go! Book for you!
Grill and Chill Salad
Grill and chill kind of sound like the perfect description of summer, no? In this salad, you use your grill to give some of my favorite veggies some smoky flavor, then turn them into a beautiful jar salad, complete with protein from the kidney beans and the crisp texture of the mixed greens.
material
For the salad
- 1 pounds Summer squash Cut into /2-inch (12-mm) thick slices (455 g)
- 6 ounce Radish half
- 2 pepper destemmed and deseeded
- 2 the ears corn shucked
- 4 ounce Red pearl onions Peeled (115 g)
- 2 (30 ounce) can Kidney beans Drained and washed (850 gms).
- 6 the cup Packaged mixed green vegetables (265 grams)
For the dressing
- 5 table spoon olive oil (75 ml)
- ¼ the cup lemon juice (60 ml)
- 1 table spoon Nutritional Scream (5 grams)
- ½ teaspoon dry mint
- ¼ teaspoon salt
instructions
To make the salad
-
Preheat your grill to approximately 375°F (190°C, or gas mark 5). Grill radishes, bell peppers, ears of corn, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until vegetables are tender and grill marks are visible. Remove the vegetables from the grill and spread on a baking sheet. Refrigerate for 45 minutes or until chilled. While cooling go to the dressing.
To make the dressing
-
In a small bowl, whisk together olive oil, lemon juice, nutritional yeast, dried basil, and salt until creamy.
to stick
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Divide the dressing among four 24-ounce (710-ml) jars, then top with the kidney beans. Cut the corn off the cob and cut the large peppers into pieces. Place them in a mixing bowl with the squash, radishes and pearl onions. Toss together until combined. Top the kidney beans with the roast mixture, and finally, top with the mixed greens. Close each jar with a tight-fitting lid. When ready to serve, shake the jar gently to coat everything, including the dressing, then empty into a bowl. Serve cold.
-
Salad jars will last up to 1 week in the refrigerator.
Comment
Calories: 266kcal | Sugars: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fats: 2g | Monounsaturated fats: 13g | Trans fats: 0.003g | Sodium: 192mg | Potassium: 846mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2861IU | Vitamin C: 127mg | Calcium: 51mg | Iron: 2mg
