Grilled Vegetable Cesear Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces rustic whole grain bread (about half a loaf), torn into 1 inch pieces
8 Tablespoons olive oil
salt and pepper
1 Tablespoon Nutritional yeast
2 medium zucchini, sliced into half inch coins
1 pound asparagus, trimmed of woody ends
1 large garlic clove, halved
1 Tablespoon drained capers
¼ cup vegan mayonnaise
2 Tablespoons red wine vinegar
1 teaspoon soy sauce
2 hearts of romaine or 1 small head lettuce, rinsed, dried and chopped
1 small red onion, halved and sliced
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Directions: |
Directions:1. Heat oven to 400º. Put bread on rimmed baking sheet. drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Toss to coat. Cook, stirring every 5 minutes until the croutons are golden and crisp. About 10-15 minutes. When done, toss them with the nutritional yeast.
2. Put the zucchini and asparagus on a baking sheet. Drizzle with 2 Tablespoons of olive oil and sprinkle with salt and pepper, toss to coat. Grill or broil the vegetables until tender and charred. 6-12 minutes for asparagus and 12-15 for zucchini. Rub a large bowl with the garlic. Cut the vegetables into bite sized pieces and put in the bowl.
3. Put the capers in a small bowl and mash with a fork. Add the mayo, vinegar and soy sauce. Sprinkle with salt. Add black pepper. Whisk to combine while slowly adding in the remaining 4 Tablespoons of olive oil. Taste and adjust the dressing per taste.
4. Add the lettuce to the vegetables and toss. Pour half the dressing over the top and toss. Add the croutons and drizzle with a little dressing. Pass the salad around with the extra dressing and croutons and guest may add extra per taste. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Our favorite go to meal!
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