You can never go wrong with a giant tray of grilled veggies. Pair our Mother Raw Balsamic Dressing with some glorious vegetables, throw them on the grill and watch the magic happen. A fun trick we like to use is using a BBQ grill tray, or reusable grill sheet. This makes grilling quick and easy and results in nicely charred grill marks too.
Pro tip: Try and chop the veggies similarly to ensure they all cook at the same time.
1 eggplant, sliced into ½” thick slices
2 bell peppers, sliced
8 cremini mushrooms, halved
1 large red onion, cut into wedges
2 small zucchini, sliced into ½” thick slices
¼ cup parsley, roughly chopped (optional, for garnish)
Heat the grill over medium-high heat and place the baking dish on the grill.
Place the veggies in a bowl or baking dish and add the Mother Raw Balsamic Dressing and toss to combine.
Spray the grill with cooking spray and then add the veggies into the tray, making sure they are nicely spread out.
Close the lid and cook for about 10 minutes, flipping half way through, until grill marks appear and the veggies are cooked.
Remove the veggies from the tray using a metal spatula or tongs and place on a serving dish. Serve with more Mother Raw Balsamic Dressing on the side or drizzle more on top. Garnish with fresh parsley and flaky salt.