Grilled Veggie Salad

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Grilled Veggie Salad
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DESCRIPTION SERVINGS: serving


INGREDIENTS


INSTRUCTIONS

  1. in a heated pan, water sauté chopped zucchini, mushrooms, and cherry tomatoes over medium heat in vegetable broth until zucchini is lightly browned on both sides (I prefer my vegetables to be cut into large pieces for this dish with zucchinis cut into roughly 1/2 inch slices
  2. Serve grilled veggies over a bed of greens and top with hummus and balsamic vinegar.


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By | 2018-05-10T13:34:09+00:00 March 7th, 2018|0 Comments

About the Author:

Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 30k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.

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