2B Well

Mixed Grill Veggie Salad with Marinated Onions

Ingredients

1lb prepared artichoke hearts (I buy mine frozen)roast with olive oil, salt and paprika at 400 degrees for 15 minutes)
1 zucchinisliced into discs
1lb broccoli floretsblanched or roasted
1 cucumberseeded and sliced into discs
1lb trimmed asparagusblanched or grilled
1 red or yellow bell pepperjulienne
1cup large tomato or grape tomatoseeded and halved
1large handful of basil, arugula, or mint,loosely chopped
1/2 red onion or 1 bunch green onionschopped or sliced thin
1/4cup extra virgin olive oil
1tablespoon Dijon mustard
1 lemonhalved
Salt and Pepper to taste
Grated pecorino or crumbled Fetaoptional

Instructions

Whisk or blend together juice from half a lemon, mustard, and olive oil with a heavy pinch of salt. Set aside.
Slice onions and move to a bowl with the remaining lemon juice. Set aside.
Grill, roast or blanch broccoli, asparagus and any other veggies you prefer cooked. Zucchini is best raw in this dish. Allow all cooked veggies to come to room temperature.
Toss all veggies, including the marinated onions together with dressing. Finish with pecorino. Salt and pepper to taste.

Recipe Notes

This dish is a crowd favorite and can be modified throughout the year to showcase what’s in season. Choose 4 or more veggies and double for leftovers or to feed large groups.

Olives, capers, avocado and/or chopped egg are all excellent additions to this dish.

Recipe from Jessica Idleman at Glow Nutrition.