Photo: Iain Bagwell; Styling: Lindsey Lower
Yield
Serves 4 (serving size: about 1 1/4 cups)

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Great for grilling

Nursejodie
May 16, 2015
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).

Nursejodie's Review

OxyJen
May 12, 2014
Excellent I decreased the oil in both recipes and it still tasted delicious. I used Parmesan cheese and pecans instead Pine nuts and Manchego cheese.