Meatless Monday: Summer Grilled Vegetables and Sweet Potato Salad

Recipes come courtesy of Dr. Velonda Thompson, nutritionalist.

Summer Grilled Vegetables

2 tablespoons grapeseed oil
1 small red onion, chopped
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
1 medium zucchini, sliced
1 medium yellow summer squash
2 cups mushrooms, quartered
1 large tomato, diced
Pinch sea salt
24in x 12in double thick heavy duty foil


 - Drizzle 1 tablespoon of oil over foil

 - Combine onion, garlic and ½ teaspoon rosemary; spread over foil

 - Top with zucchini, squash, mushrooms and tomatoes; drizzle with remaining oil

 - Sprinkle with remaining rosemary and sea salt.

 - Fold foil around vegetables, sealing tightly

 - Grill, covered for 15 - 20 minutes or until tender

 - Open foil carefully to allow steam to escape.

 - Makes 8 servings.

Sweet Potato Salad 

 2 pounds sweet potatoes, cooked, peeled and cut into bite sized cubes
½ cup dried cranberries
¼ cup golden raisins
¼ chopped walnuts
½ cup grapeseed Vegannaise
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated orange peel
½ teaspoon grated ginger
¼ teaspoon nutmeg


 - In a large bowl, combine potatoes, cranberries, raisins and walnuts

 - In a small bowl, combine Vegannaise, lemon juice, orange juice, orange peel, ginger and nutmeg

 - Fold juice mixture into potato mixture

 - Cover and chill for 2 hours