Name: Grilled Summer Vegetables with Creamy Lemon Herb Vinaigrette {+ a bit of news!}
Ingredients: 3 cups assorted chopped veggies (I used sugar snap peas, carrots and summer squash); 3 cups cooked grain (I used quinoa, but feel free to use brown rice or couscous, whatever you have on hand!); For the dressing:; 1 cup non dairy yogurt (preferable soy yogurt); Juice of 1 lemon; 1/3 cup fresh basil; 2 tablespoons cashews; 1/2 teaspoon black pepper; 1 teaspoon salt; pinch of paprika

Ingredients

Scale

3 cups assorted chopped veggies (I used sugar snap peas, carrots and summer squash)
3 cups cooked grain (I used quinoa, but feel free to use brown rice or couscous, whatever you have on hand!)
For the dressing:
1 cup non dairy yogurt (preferable soy yogurt)
Juice of 1 lemon
1/3 cup fresh basil
2 tablespoons cashews
1/2 teaspoon black pepper
1 teaspoon salt
pinch of paprika

Instructions

Grill the assorted veggies over a grill pan over medium high heat. When veggies are cooked (about 5 minutes), remove from pan and set aside.
To make the dressing: Combine all the ingredients for the dressing in a blender, blending until thoroughly combined. Pour dressing over grilled veggies and grain, serving the dressing cold or at room temperature.