Grilled Salad

Grilled Vegetable Salad

Brynie Greisman

The flavors and textures combine together for an unforgettable culinary experience.

Type: Parve Prep Time: 45 minutes Level: Not mentioned

Main ingredients

a generous handful of Romaine lettuce leaves, torn into pieces

2 medium zucchini, cut into half circles

handful of portobello mushrooms or 1 small box button mushrooms, cut up

1 and 1/2 tablespoons Gefen Soy Sauce

1 generous teaspoon sugar

generous shake of garlic powder

Glicks Cooking Spray

1 carrot, peeled into strips

1/2 avocado, cubed (optional)

sushi rice, to taste (see note)


3 tablespoons Gefen Mayonnaise (low fat is fine)

1 clove garlic, minced or 1 cube Gefen Frozen Garlic or generous shake of garlic powder

1 teaspoon Gefen Soy Sauce

1/2 – 1 teaspoon sugar

salt, to taste

Prepare the Salad

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Place sliced zucchini and mushrooms in a medium-sized container.

Add soy sauce, sugar, and garlic powder and toss in container until coated. Spread on a baking pan lined with parchment paper.

Spray vegetables with oil spray and bake for 10 to 15 minutes until they begin to wilt. Remove from oven and cool.

Mix all dressing ingredients together until well combined.


Prepare sushi rice according to package directions. I used 1 cup rice to 1 and 1/2 cups water and refrigerated the leftover rice for future use. You can add the rice vinegar, sugar, and salt as per package directions if you’d like. I didn’t because I didn’t use it for sushi.

To Assemble

Place lettuce, grilled veggies, carrot, and avocado, if desired, in a large bowl.

Throw in sushi rice to taste. Toss together.

Pour dressing over right before serving and mix together, or serve as is with dressing on the side.