If meatless Monday is part of your weekly menu, try Summer Veggie Salad. Pine nuts and Manchego cheese add protein to the salad. You can swap in less-expensive walnuts and Parmesan, if desired.
4 (4-inch) portobello mushroom caps
2 (1/2-inch-thick) slices red onion
2 ears shucked corn
1 large red bell pepper, quartered and seeded
1 medium zucchini, halved lengthwise
1 large yellow squash, halved lengthwise
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Manchego cheese, shaved (about 1/2 cup)
1 ounce pine nuts, toasted (about 1/4 cup)
How to Make It
Preheat grill to medium-high heat.
Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.
Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.
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I made this mostly as instructed, with nut and cheese substitutions. I used Parmesan and lightly salted pistachios that I shelled and chopped. I also used a combo of sprouted quinoa, millet, and buckwheat for the grain. Everything about this recipe was fabulous. It would be a great stand alone vegetarian meal or, as we did, a side dish with a larger grilled dinner (burgers, in our case, but anything grilled).