BBQ-grilled vegetable salad with croutons

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2-4 portions

Flavorful grilled vegetables, crunchy sunflower and pumpkin seeds, and homemade lightly grilled croutons, drizzled generously with a delicious vinaigrette made with balsamic vinegar, zesty Dijon, and loads of fresh basil. Admit it! Your mouth is watering! This dish is fantastic on it's own, but for an extra boost of protein, try it served with our marinated tofu skewers or our tempeh kabobs. Forget store-bought veggie dogs and freezer burnt buns, this is how you do a vegan barbecue in style!

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How it's made: mustard balsamic vinaigrette

Ingredients

  • 2 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1/2 teaspoons of Dijon mustard
  • 1 French shallot, minced
  • 1/4 cup of fresh basil, finely chopped
  • and

Directions

  1. In a small bowl or Mason jar, mix all the ingredients for the vinaigrette together.

How it's made: Grilled vegetable salad and croutons

Ingredients

  • 2 peppers, cores and seeds removed, each cut into 8 strips
  • 1 small eggplant, sliced
  • 2 zucchini, cut on the diagonal
  • 1 red onion, sliced
  • 1 dozen whole cherry tomatoes
  • 1 drizzle of olive oil
  • and ground pepper
  • 1 teaspoon of the spices of your choice (Cajun, Herbes de Provence, cumin, curry, etc.)
  • 1/4 cup of
  • 1/4 cup of
  • 2 cups of cubed bread
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of
  • 1 tablespoon of dried thyme or rosemary, if desired

Directions

  1. Preheat your BBQ or put a grill pan over medium-high heat.
  2. Put all the vegetables in a large bowl and mix with a drizzle of olive oil, salt, pepper, and the spices of your choice. Cook the vegetables on a hot grill for about 3 to 4 minutes each side.
  3. In a large bowl, mix the bread cubes with olive oil, salt, pepper, and herbs if desired. Grill them (in a grill basket or screen), tossing them around so they get evenly toasted.
  4. Place all the vegetables on a large platter. Drizzle with vinegar, add the croutons, and sprinkle with sunflower and pumpkin seeds (and fresh herbs if you have them).
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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