fbpx

Recipe by Brynie Greisman

Grilled Vegetable Salad

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy - Egg

I was in Manchester in the winter for a cookery event, as it’s called there, and I had the pleasure of staying with Reizy Halpern and her family. My hostess and the community in general were unbelievably warm and welcoming and went out of their way to make me feel at home. The day I was there, her daughter Malky prepared a delicious salad, and of course I sampled it. The flavors and textures combine together for an unforgettable culinary experience. She graciously shared the recipe with me. The ingredients and seasonings amounts are my own, so feel free to adjust to taste.

Ingredients

Main ingredients

  • a generous handful of Romaine lettuce leaves, torn into pieces

  • 2 medium zucchini, cut into half circles

  • handful of portobello mushrooms or 1 small box button mushrooms, cut up

  • 1 and 1/2 tablespoons Glicks Soy Sauce

  • 1 generous teaspoon sugar

  • generous shake of garlic powder

  • Glicks Cooking Spray

  • carrot, peeled into strips

  • 1/2 avocado, cubed (optional)

  • sushi rice, to taste (see note)

Dressing

  • 1/2 – 1 teaspoon sugar

  • salt, to taste

Directions

Prepare the Salad

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Place sliced zucchini and mushrooms in a medium-sized container.

3.

Add soy sauce, sugar, and garlic powder and toss in container until coated. Spread on a baking pan lined with Gefen Parchment Paper.

4.

Spray vegetables with oil spray and bake for 10 to 15 minutes until they begin to wilt. Remove from oven and cool.

5.

Mix all dressing ingredients together until well combined.

Notes:

Prepare sushi rice according to package directions. I used 1 cup rice to 1 and 1/2 cups water and refrigerated the leftover rice for future use. You can add the rice vinegar, sugar, and salt as per package directions if you’d like. I didn’t because I didn’t use it for sushi.

To Assemble

1.

Place lettuce, grilled veggies, carrot, and avocado, if desired, in a large bowl.

2.

Throw in sushi rice to taste. Toss together.

3.

Pour dressing over right before serving and mix together, or serve as is with dressing on the side.

Grilled Vegetable Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments