Vegan Grilled Eggplant and Zucchini Vegetable Salad

Scoring crosshatch marks on the cut sides of the eggplant and zucchini allows some of their moisture to evaporate on the grill, achieving the perfect tender, melt-in-your-mouth texture for this warm salad from The Complete Plant Based Cookbook. Serve with toasty bread and fresh hummus for a nourishing meal. 

Photo credit: America’s Test Kitchen

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Besan Arbi Roast Recipe – Spicy Colocasia Stir Fry

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    Homemade Ranch Seasoning

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      Whole Wheat Muesli Pancake with Spirulina Recipe

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