Warm Grilled Vegetable Salad


  • Purple kale
  • Warmed, grilled eggplant, bell peppers, & onions
  • Water-packed artichoke hearts
  • Quorn Chik’n cubes
  • Roasted, salted sunflower seeds


  • Red miso paste
  • Dijon mustard
  • Rice wine vinegar
  • Olive oil
  • Queen Creek Olive Mill Meyer Lemon olive oil
  • Lemon juice & zest
  • Smoked paprika
  • Coriander
  • Honey
  • Cayenne
  • Za’atar
  • Whole, smashed garlic clove
  • Salt & pepper

On a trip to visit my parents last summer, I realized I’d never used a gas grill before.  I asked my dad for a tutorial and we got busy making a ton of grilled veggies.  When Lowe’s had their end of summer clearance, I took advantage of the deals and brought home a grill of my own, because, wow – grilled veggies are the bomb!  The multiple pages of instructions overwhelmed me a little, so I waited until Dad & I could work together on Thanksgiving afternoon, and this past weekend saw the inaugural event of my new food-adventure:

With freshly grilled veggies as the centerpoint for this salad, I wanted a tangy element for contrast, so artichoke hearts found their way into the bowl.  Salty crunch comes from sunflower seeds sprinkled liberally across the greens and the dressing is tangy, rich, and has a subtle, smoky heat to prop up the grilled flavors of the vegetables.  I like using red miso as a dressing base because a small amount provides a salty, umani flavor foundation on which I can layer other strong flavors (like smoked paprika, Dijon mustards, and garlic).  Finally, warming the vegetables before adding them to the pretty, purple-tinged kale leaves brings back the essence and flavor of enjoying the veggies right off the grill.

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