Vegetarian Asian Fusion Chic (Grilled Veggies with Balsamic Vinaigrette and Green Onion Pancakes)

20 Oct

This very simple, healthy dinner is like an adventure through the produce section.  I had a heavy BBQ lunch and I’m running a 5k early in the morning tomorrow.  My body was craving veggies to provide the sufficient energy level and desperately trying to rid of the sense of lethargy resulting from eating a giant pile of smokey meat.  I basically raided the produce section for grill-able veggies.  In my grilled salad, I used baby bok choy, asparagus, red onion, and cherry tomatoes, topped with a few strips of roasted red pepper, served with a side of balsamic vinaigrette (recipe to follow).  Other possibilities included zucchini, squash, pineapple… The list just goes on, the produce section can be so exciting!  Throw in wedges of green onion pancakes (available in the frozen foods aisle at any Asian grocer, pan fry with cooking spray in a nonstick pan for 2-3 minutes each side) and you have an Asian fusion style meal that’s easy, cheap, and colorful.  It’s so chic that it would be a great menu for your next “spa day in” with your girl friends, complete with mimosas, of course.


Balsamic Vinaigrette

I realize you can buy this in a bottle at the store, but I like the syrupy thickness of this version.

2 tbsp balsamic vinegar
1/2 tbsp Dijon mustard
2 tsp minced garlic
1 tsp rosemary, chopped
3 tbsp extra virgin olive oil

Whisk together all ingredients and enjoy!

Makes 2 servings.


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