Grilled Veggies over Fresh Greens

This dish is one of my cooking-by-the-strings-of-your apron, because you are free to use whatever veggies and greens you choose: mix & match. Also, the veggies can be roasted on an outdoor grill or in your oven on broil.

Utensils: Cutting board & knife, strainer or colander, cookie sheet, platter  or bowl for serving
Prep. Time: 15 minutes
Cooking Time: 10-15 minutes
Categories: Vegan, Gluten Free, Sugar Free (May also qualify as Paleo and Keto)

Note: If cooking in oven, preheat oven on “grill” after you have washed and cut the veggies, since this setting becomes hot quite quickly, at least in my oven.

Ingredients  (Add ones you like and eliminate those you don’t!)

3-4 cups of organic mixed veggies (in season), washed and cut into bite-sized pieces:
cauliflower, red or yellow bell peppers, onion or leek, zucchini, yellow summer squash,
sweet potato slices or delicata squash slices, mushrooms, fennel.

2-3 cups fresh, organic salad greens, such as spring mix

Avocado oil (spray)
Olive oil & lemon juice
Herbs and spices: garlic, ginger, Za’atar, salt & pepper

         Here are the veggies right before putting them in the oven. They shrink when grilled.


1. As noted above, cut veggies in bite-sized pieces, with harder to cut veggies, like sweet potato, sliced more thinly than quick cooking veggies, such as mushrooms. Toss with avocado oil spray and herbs/spices of your choice.

2. Arrange the cut veggies on a cookie sheet lined with parchment paper or a tray sprayed with some avocado oil.

3. Place veggies in the oven or on the grill and roast until crispy to your taste, turning once or twice so all sides are crispy.

4. While veggies are roasting/grilling, wash and dry the greens and arrange on a platter. Toss with olive oil and lemon and any spices you choose. Remove grilled veggies and place over greens.

Variation: To make this a one dish meal, add some sliced tofu (I slice and then cut triangles) and add to the cookie sheet with veggies. (If you are not a vegetarian, feel free to add some bite-sized pieces of chicken, fish, etc.)

NOTE: These veggies can also be served chilled over greens on a large platter or each person can have a plate of greens and veggies on top, in which case you may need more greens for each platter. I made enough for 2 meals (for me), one with the veggies hot and one with the veggies cold. Both flavorful!


Below is a photo from a dish I made in an earlier Zoom cooking class that has only broccoli, carrots, and tofu. However, I steamed the veggies, and grilled the tofu, but you could also grill the broccoli, keeping an eye on it and slicing it thinly enough for it not to be hard when you eat it.







Salad Alley #2: Summer Slaw

Raw foods are rich in enzymes. Enzymes are needed for the digestive system to work. They are necessary to break down food particles so they can be utilized for energy. The human body makes approximately 22 different digestive enzymes which are capable of digesting carbohydrates, protein and fats. (Source: Quote from Internet)

There are three main types of digestive enzymes:

  • Proteases: Break down protein into small peptides and amino acids
  • Lipases: Break down fat into three fatty acids plus a glycerol molecule
  • Amylases: Break down carbs like starch into simple sugars

When you eat fresh salads, the digestive enzymes are intact, which means foods can be digested more naturally. One of the naturopaths I met at a vegetarian conference suggested that people eat salad first to get the enzymes going to help digest the cooked foods. So this salad might be a good start to your lunch or dinner.


(This photo is the slaw before I added the dressing to enable you to see it better.)

Summer Slaw

Utensils: Grater or food processor, mixing bowl, cutting board and knife, serving bowl
Prep. Time: 15 minutes
Cook. Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo/Veg*

*(I am moving to a more Paleo diet without meat, because Paleo has 75% plant-based foods that exclude dairy, grains & beans)


One cup grated veggies: yellow summer squash (green) zucchini, carrots, radishes
(or other veggies of your choice, preferably organic)

2-3 scallions, washed & sliced thinly

1 celery stalk, washed & sliced thinly

1 pickle (dill) diced (optional) [I use Bubbies made naturally without vinegar)

3-4 olives  (optional), sliced

Organic lettuce of choice (I used butter lettuce)

(Black) sesame seeds

Sprouts (optional)


Dressing: (or feel free to use your own dressing)

¼ -1/2 ripe avocado

½-1 tsp. mustard (deli style)

Salt & pepper to taste

1 slice ginger

Salt & pepper to taste

¼ cup water  (or more for desired pourability)


  1. Wash and grate your colorful vegetables of choice to equal about one cup. Place in mixing bowl.
  2. Add scallions, celery, and if using, pickles and olives. (I use green Castlevetrano olives that are ripe even though they are green,)
  3. Puree dressing ingredients in blender, adding more water if needed to make a pourable dressing or use your own dressing (ex. mayonnaise)
  4. Wash and dry organic lettuce leaves of your choice and place in bowl or on a plate with lettuce spread over surface.  Spoon dressing over he slaw and toss with my dressing or yours. Sprinkle with (black) sesame seeds and top with sprouts.




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