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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.


RECIPE NOTES

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