Popular Conditions & Diets
Ingredients
15
Time
30m
Serves
6
Recipe by Megan Horsley
Ingredients
15
Time
30m
Serves
6
2 Tbsp
Avocado Oil
2 tsp
Himalayan Salt
1/2 tsp
Black Pepper
1 bunch
Asparagus
trimmed
3 large
Bell Peppers
various colours, sliced
2 med
Vegan
Side
Zucchini
sliced
2 small
Eggplant
sliced
1
Red Onion
cut into wedges
1 bunch
Scallions
trimmed
1 Bunch
Cilantro
roughly chopped
3
Garlic Cloves
roughly chopped
1
Avocado
1 Tbsp
Red Wine Vinegar
1 Tbsp
Maple Syrup
1 Small
Lemon
Juiced
1
Preheat grill to 400℉. Toss the asparagus, bell peppers, zucchinis, red onion, scallions and eggplants with avocado oil, 1 tsp of salt and ½ tsp of pepper.
2
Grill the vegetables for 3-5 minutes on each side, or until the desired doneness. Move the asparagus, zucchini and eggplant onto indirect heat once cooked to keep warm while the other vegetables cook.
3
Place the charred scallions, avocado, lemon juice, garlic, cilantro, red wine vinegar and 1 tsp of salt in a blender or food processor. Blend until smooth.
4
Arrange the grilled vegetables on a platter and serve with the charred scallion avocado sauce.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
