Grilled Veggie & Egg Salad

Grilled Veggie & Egg Salad recipe
Grilled Veggie & Egg Salad recipe
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Salad Grill 50 Meals Under 500 Calories

Grilled Veggie & Egg Salad

Grilled Veggie & Egg Salad makes an easy lunch, sandwich filling, or lettuce-cup meal. Chill it before serving so the flavors settle and the texture firms up.

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Prep Time10
Cook Time10
Total Time20
Servings2

Ingredients

  • 2 cups mixed greens
  • 1/2 cup grilled zucchini
  • 1/2 cup grilled peppers
  • 2 boiled eggs, sliced
  • 1 Tbsp light vinaigrette
  • Tahini Sauce
  • 2 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp warm water, plus more as needed
  • 1/4 tsp garlic powder
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Bring a saucepan of water to a boil.
  2. Add the eggs and cook for 9 to 10 minutes for hard-boiled eggs.
  3. Cool, peel, and slice.
  4. While the eggs cook, grill or cook the zucchini and peppers in a grill pan or skillet over medium-high heat until tender and lightly charred.
  5. In a small bowl, whisk together the tahini, lemon juice, warm water, garlic powder, salt, and pepper.
  6. If the sauce is too thick, add more warm water, 1 teaspoon at a time, until thin enough to drizzle.
  7. Taste and adjust the lemon juice or salt if needed.
  8. Toss the mixed greens with the vinaigrette and divide between two plates or bowls.
  9. Top with the grilled vegetables and sliced eggs.
  10. Drizzle with the tahini sauce and serve.
Gourmet Geek Tip

Cut the vegetables evenly so they cook at the same rate. | Add warm water to the tahini sauce gradually until it is easy to drizzle. | Serve with whole-grain pita or toasted flatbread.

Equipment You'll Need

Grill pan or skillet
Medium saucepan
Mixing bowl
Knife & cutting board
Tongs
Tags:eggs, peppers, tahini