Grilled Vegetable Salad

Brynie Greisman Brynie Greisman
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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.

6
Easy Vegetarian Vegan Pescatarian Parve

Contains: Soy, Egg

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.

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.

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.

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