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Easy Mesquite Grilled Veggies with Creamy Garlic Dressing
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Easy Mesquite Grilled Veggies with Creamy Garlic Dressing

Garlic dressing makes this grilled veggie bowl pop!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: main dish, side dishes
Keyword: Easy Mesquite Grilled Veggies with Creamy Garlic Dressing
Servings: 4 Servings
Calories: 300kcal
Author: Sarah Hayes

Ingredients

Mesquite Grilled Vegetables

  • 1 Zucchini, sliced
  • 1 portobello mushroom sliced
  • 1 sweet pepper pepper (any color), sliced
  • 1/2 of red onion, sliced
  • 1/2 of a sweet onion, sliced
  • 1 Tblsp
  • 1 small stalk of asparagus, woody ends removed
  • 1 cup of cooked and diced sweet potato

Creamy Garlic Dressing

  • 1/2 cup of EVOO
  • 1/4 cup apple cider vinegar
  • 3 Tblsp lemon juice
  • 4 garlic cloves
  • 2 1/2 Tblsp maple syrup
  • 1 tsp white or sweet minced onion
  • 1 tsp salt
  • 1/2 tsp dijon
  • pinch of pepper
  • *to add after blending - 1 Tblsp fresh chopped parsley

Garlic Roasted Chickpeas (optional)

  • 1 15 oz can of chickpeas, rinsed and drained
  • 1/2 tsp of garlic powder
  • pinch of salt

Instructions

Mesquite Grilled Vegetables

  • After veggies are sliced, place everything EXCEPT cooked sweet potatoes in large disposable bag or bowl and add seasoning. Close bag and shake well to distribute seasoning! Grill in grill basket over medium heat until done (25 - 35 minutes). For this recipe, I always use two small grill pans.
  • During the last 10 minutes, add your cooked sweet potato to the grill basket, stir and continue cooking vegetables on closed grilled.

Creamy Garlic Dressing

  • Place all creamy garlic dressing ingredients except parsley in blender and blend well. Pour into dressing jar. Add parsley and shake well to distribute.

Garlic Roasted Chickpeas

  • Drain and rinse chickpeas. Spread out in a single layer on a large rimmed baking pan. Toss with garlic powder and salt. Roast at 425 degrees in oven for 20-25 minutes, stir 1/2 way through cooking time.

Assemble Your Bowl

  • Add fresh lettuce blend or spinach to large salad bowl. Arrange mesquite grilled veggies. Add roasted chickpeas. Drizzle with Creamy Garlic Dressing!

Notes

  • You can use a variety of vegetables in this recipe. I have used summer squash, green pepper, button mushrooms and radishes.
  • The dressing makes quite a bit, you can freeze leftovers in small single serving containers.
  • Toss the roasted chickpeas with your favorite BBQ sauce (we recommend Chipotle BBQ sauce, recipe here)

Nutrition

Calories: 300kcal