Going meat-less doesn’t mean you should go grill-less. In the summer months, I use my grill frequently to save time and add flavor. It’s also a great way to meal prep for the week – I frequently grill in batches and prepare salads for the week. In particular squash, carrots, potatoes, onions, and asparagus last quite well when prepped in advance. For this grilled bowl, you only need to heat the grill to about a medium temperature. Prepare your vegetables first, brush them with a marinade or keep it simple and use avocado oil or ollive oil and season with sea salt. Place your vegetables directly on the grill, in a foil pouch or on skewers. If you can pierce the vegetables easily with a sharp knife, they are ready to eat.
Golden Summer Grill Bowls:
Makes 2 bowls
1 cup quinoa, cooked
1 ripened peach, cut in half
1 handful cherry tomatoes
1 fresh organic cob corn
1 zucchini, cut into strips lengthwise
6-8 spears asparagus
½ avocado, cut in quarters
2 cups pea shoots (or arugula)
Optional: garnish with fresh mint, radish, fresh basil, feta cheese, or Kite Hill vegan ricotta cheese
¼ cup lemon juice and zest of 1 lemon
generous handful of fresh basil
2 tsp. honey
1/3 cup extra virgin olive oil
1 shallot, minced
sea salt and cracked black pepper.
Preheat grill (if needed). Toss peach, tomatoes, corn, asparagus in olive oil and sprinkle with sea salt. Grill using lined vegetable tray or veggie grill pan if desired (depending on your grill). Avocado and corn and zucchini can easily go right onto the grill if brushed with olive oil. Grill until charred but still al dente.
To make dressing, simply add all ingredients to blender and emulsify.
Layer bowl by tossing cooked quinoa with greens, toss in grilled vegetables and finish with pinch of sea salt and dressing.