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Grilled Zucchini and Green Bean Salad [Vegan, Gluten-Free]
This grilled salad is a mish-mash of simple, whole-food veggie nutrition with a charred and smoky flavors slathered in the most addictive date balsamic vinaigrette. It's a great way to make your salad more interesting and creatively use whatever veggies are laying around in your fridge! Grilling near-death vegetables is... Read More
Ingredients You Need for Grilled Zucchini and Green Bean Salad [Vegan, Gluten-Free]
How to Prepare Grilled Zucchini and Green Bean Salad [Vegan, Gluten-Free]
- Preheat your grill to high heat for at least 10 minutes.
- Place the beans and zucchini into a large bowl. Add in in the olive oil, Italian seasoning, and a sprinkle of salt and pepper. Toss until evenly coated.
- Place directly onto the grill spreading out evenly. Cook until nice and charred, about 10-13 minutes, stirring occasionally.
- While the veggies cook, place the balsamic vinegar and dates into a food processor and blend until smooth.
- With the food processor running, stream in the oil until well mixed. Season to taste with salt.
- Transfer the grilled veggies into a large bowl and add in the chopped tomato. Pour the dressing on and toss until well coated. Season to taste with salt and stir in the basil.
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Looks so good
I just made this. It was delicious, but I would halve the dressing. My salad was swimming in it. I have a picture, but I guess I can\’t share that?