Grilled Veggie Salad

Here's what you'll need

½ tsp. Fresh Rosemary, chopped

1/8 tsp. Freshly Ground Black Pepper

2 tsp. Olive Oil

½ Tbsp. Balsamic Vinegar

1 Clove Garlic, minced

½ Zucchini, cut in half lengthwise

½ Yellow Squash, cut in half lengthwise

½ Large Bell Pepper, cut into quarters

1 - ½ inch slice of Red Onion

½ Large Tomato, cored and cut in half crosswise

2 Tbsp. Hemp Seeds

2 Cups fresh Spinach

Make it

Combine Rosemary, Black Pepper, Olive Oil, Vinegar, and Garlic in a bowl; stir with a whisk until blended. Brush the cut surfaces of the vegetables with half of the Olive Oil mixture and set aside. Place vegetables cut side up on a baking dish and bake at 350 degrees for 10 minutes, turn the vegetables over and brush the remaining oil mixture on. Bake for an additional five minutes or until tender. Cut Onions into quarters and slice remaining vegetables into halves and place on a plate with the fresh spinach and sprinkle everything with hemp seeds.

In Peace, Love, and Health,


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©Copyright 2018, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me:

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