Flavorful roasted vegetables pair with hearty grains and a homemade herby dressing for a side dish that can match the season – just swap out the vegetables!
This past weekend I taught my first every cooking class, which was also my first official event as a Registered Dietitian Nutritionist 🙂 I was nervous leading up to the event, but overall it was SO fun I received a ton of positive feedback and the people in class thought my recipes tasted delish! Thanks so much Dammann’s for hosting me! 🙂
The theme of the class was “Grilling with Herbs” so I shared several sweet and savory dishes that used herbs as a big flavor component:
The dish I’m sharing today, Grilled Vegetable and Grain Salad, is literally packed with seasonal veggies, dressed with a homemade herby dressing, and the perfect side to bring to a get-together or to enjoy at home with your friends or family.
When making this recipe I used:
Zucchini – source of vitamin A (especially yellow summer squash)
Bell pepper – high in vitamin C (an antioxidant that is good for your immune system and skin health)
Cherry tomatoes – contain lycopene, another antioxidant
I love the idea of keeping this recipe on hand throughout the fall, winter and spring and simply switching out the vegetables for other produce that is in season. I’m dreaming of a butternut squash, Brussels sprouts rendition come fall!
For those with special dietary needs, this Grilled Vegetable and Grain Salad recipe is:
To make it a complete meal, I recommend pairing it with your favorite protein 🙂
Another tip – if you are short on time or out of ingredients, feel free to use your favorite bottle of Italian salad dressing. I prefer to make my own, but using something already prepared is a great way to save a little time.