Flavorful roasted vegetables pair with hearty grains and a homemade herby dressing for a side dish that can match the season – just swap out the vegetables!

This past weekend I taught my first every cooking class, which was also my first official event as a Registered Dietitian Nutritionist 🙂 I was nervous leading up to the event, but overall it was SO fun I received a ton of positive feedback and the people in class thought my recipes tasted delish! Thanks so much Dammann’s for hosting me! 🙂

The theme of the class was “Grilling with Herbs” so I shared several sweet and savory dishes that used herbs as a big flavor component:

• DIY Marinade (for any kind of protein or veggies)
• Grilled Vegetable and Grain Salad (recipe below)
• Summer Squash Salad
• Grilled Peaches with Mint Garnish

The dish I’m sharing today, Grilled Vegetable and Grain Salad, is literally packed with seasonal veggies, dressed with a homemade herby dressing, and the perfect side to bring to a get-together or to enjoy at home with your friends or family.

When making this recipe I used:

• Zucchini – source of vitamin A (especially yellow summer squash)
• Bell pepper – high in vitamin C (an antioxidant that is good for your immune system and skin health)
• Cherry tomatoes – contain lycopene, another antioxidant

I love the idea of keeping this recipe on hand throughout the fall, winter and spring and simply switching out the vegetables for other produce that is in season.  I’m dreaming of a butternut squash, Brussels sprouts rendition come fall!

For those with special dietary needs, this Grilled Vegetable and Grain Salad recipe is:

• low FODMAP
• Gluten free
• Dairy free
• Vegan

To make it a complete meal, I recommend pairing it with your favorite protein 🙂

Another tip – if you are short on time or out of ingredients, feel free to use your favorite bottle of Italian salad dressing.  I prefer to make my own, but using something already prepared is a great way to save a little time.

Grilled Vegetable and Grain Salad

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• Author: Tara | Treble in the Kitchen
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

Flavorful roasted vegetables pair with hearty grains and a homemade herby dressing for a side dish that can match the season – just swap out the vegetables!

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Ingredients

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• ½ cup of the Herby Italian Salad Dressing, divided (can sub your favorite store-bought dressing)*
• 4 cups evenly chopped vegetables (zucchini, tomatoes, bell peppers, anything in season works well)
• 2 cups cooked brown rice, quinoa, or any whole grain you love

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Instructions

1. Marinate the vegetables in ¼ cup of the Herby Italian Salad Dressing for about 30 minutes.
2. Put the chopped vegetables on skewers.*
3. Grill the vegetables on high heat for about 10 minutes on each side, or until slightly tender.*
4. Toss the grilled vegetables with the cooked rice or grain that you are using and the remaining ¼ cup of the dressing.
5. Serve and enjoy!

Notes

If you do not want to grill the vegetables, roast at 400 degrees F for 25 minutes.

*This salad dressing is homemade and low FODMAP.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 40 mins
• Cook Time: 20 mins
• Category: side dish, low fodmap, gluten free, vegan, dairy free

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 179
• Sugar: 1 g
• Sodium: 116 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 2 g

Other Veggie Filled Side Dishes:

Strawberry Spinach Salad

Summer Squash Salad

Macaroni Salad