This week? Let’s throw in some zucchini and a tangy sun-dried tomato dressing and call it a salad, shall we? This recipe is for all of my grilled vegetable lovers out there. It’s simple to make – just grill veggies and blend dressing (literally) – and requires just 30 minutes from start to finish. Roasted chickpeas are an optional add-in for extra protein and fiber to take this from side dish to entrée with virtually no extra time and little effort. Just roast them while your corn is grilling. Garbanzos for the win! That dressing though. Think zesty sun-dried tomatoes* blended with fresh lemon juice, basil, olive oil, garlic, and a touch of maple and salt and pepper for flavor balance. Super creamy, flavorful, and perfect on top of these smoky grilled vegetables. Hubba. *Note: You can learn about the origins of sun-dried tomatoes here. I hope you all LOVE this salad. It’s: Easy to makeVeggie-packedSuper healthySummeryLight + FreshFlavorful& Delicious This is the perfect side dish for BBQs and dinner parties, especially in the summertime. Bring your veggies and grill them on the spot to wow your friends. They’ll be so impressed with your grilling/salad/delicious dressing skills. Make it an entrée with roasted chickpeas, or throw in some cooked pasta to keep things easy (like this recipe). If you give this recipe a try, let us know how it goes! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see your salad in action. Cheers, friends!
