Ingredients
10
Time
20m
Serves
4
Recipe by Tina Gravalos
Ingredients
10
Time
20m
Serves
4
Vegan
Quick Meal
Dinner
4 stems removed
Portobello Mushroom
1 cup
Cherry Tomatoes
8 spears
Asparagus
trimmed
2 small
White Onion
peeled
1 tsp
Garlic Powder
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1/4 cup
Extra-Virgin Olive Oil
4 cups
Spring Mix
1
Lime
juiced
1
Heat grill to approximately 425 degrees F.
2
Cut onions into thick slices, about 1 ½ inches each. Set aside.
3
In a large bowl, add the cherry tomatoes, asparagus, 1 tablespoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon black pepper and mix to combine. Set aside.
4
In another bowl, add the mushrooms, 1 tablespoon of olive oil, garlic powder, and gently mix to coat each mushroom.
5
Add the sliced onion, cherry tomatoes, asparagus, and mushrooms to the grill. If you have a smaller grill, cook in batches. Cook each of the vegetables for 3-4 minutes per side or until reached desired doneness.
6
On a large serving platter, add the spring mix.
7
Cut the mushrooms into slices and the asparagus into pieces (3 pieces from each spear).
8
Layer the vegetables on top of the spring mix whichever way you like!
9
Drizzle with 2 tablespoons of olive oil, lime juice, ¼ teaspoon black pepper and ¼ teaspoon sea salt.
10
Serve onto plates or bowls.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
