Grilled Summer Nourish Bowl

A vibrant, flavorful bowl of grilled veggies and greens topped with a savory hummus dressing. Light, refreshing and perfect for a hot summer night.

Ingredients

• <strong>For the Grilled Veggies</strong>
• 2 ears of corn, shucked and silks removed
• ½ red onion sliced in ½ moons
• 2 medium red bell peppers, long slices
• 2 medium orange bell peppers, long slices
• 1 tbsp olive oil
• 2 medium/small yellow squash sliced lengthwise
• 2 medium/small zucchini, sliced lengthwise
• Salt and pepper to taste Olive oil spray
• <strong>Hummus Dressing</strong>
• 1/2 cup hummus (homemade or store bought)
• 1 tbsp, plus 1 tsp fresh squeezed lemon juice (approx. from 1 medium lemon)
• 1 tsp of your favorite mustard
• 2-4 tbsp water (adjust to desired consistency)
• <strong>Salad</strong>
• 4 cups mixed salad greens
• ¼ cup chopped cilantro
• <strong>Grilled protein of choice for topping</strong>
• Shrimp, fish, chicken, tofu or white beans all work well.

Instructions

1. Preheat your grill to medium. If grilling your protein, do that first and set aside to cool.
2. Clean the grill, then use some olive oil spray to spray the corn. Place on the grill, turning often to ensure even cooking. If you have room on your grill, watch the corn and proceed to step 3. Remove the corn when cooked through and toasty.
3. Toss the sliced onion and bell pepper with the 1 Tbsp olive oil, a little salt and pepper, and place in a grill basket. Cook stirring often to ensure even cooking. Remove when tender and slightly charred and set aside to cool.
4. Meanwhile, spray the yellow squash and zucchini with olive oil spray and sprinkle with salt and pepper. Place on the grill and cook until nice grill lines appear. Don’t cook too long or they will get soggy. Remove when just tender and set aside to cool.
5. While your veggies cool, make the Hummus Dressing. Whisk the hummus, lemon juice, mustard and water until smooth, and your desired consistency is reached.
6. When the corn is cool enough to handle, carefully cut it off the cob. Divide the salad greens into 4 bowls. Top the greens evenly with the grilled corn, peppers, onions, and squash. Drizzle the dressing over the 4 bowls, top with cilantro, and your protein of choice.