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The Best Grilled Vegetable Salad with Parsley Dressing

Lori Jo Hendrix
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Broccoli florets

1 cup

Butternut squash

1 cup

Carrots

2 1/2 cups

Cauliflower florets

2 cups

Flat leaf italian parsley or basil, fine

3 cloves

Garlic

1

Red onion, medium

2

large handfuls Spinach, leaves

2

Sweet potatoes, medium

2 tbsp

Capers

4 tbsp

Lemon or lime juice

1 tsp

Mustard, whole grain

2

Black pepper, Freshly ground

1 tsp

Brown sugar, light

2

Sea salt

2 tbsp

Olive oil

3 tbsp

Olive oil, extra virgin

1

Vegetable oil to coat the grill

4 tbsp

Sunflower seeds, toasted