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Grilled Summer Vegetables with Creamy Lemon Herb Vinaigrette {+ a bit of news!}


  • 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


  1. 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.
  2. 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.