July 29, 2021 2 min read



Grilling adds a whole new depth of flavour to vegetables. After a few minutes in the grill, you'll find your vegetables a little bit smokey, a little bit charred and a little bit sweet because of the caramelization! Give it a try, you'll totally love it - especially with this delicious and tangy dijonnaise!

    • 1 tsp olive oil
    • a pinch of salt
    • 2 white sweet potatoes, cut in cubes
    • 1/2 head cauliflower, cut into florets
    • 3 tsp fresh dill, chopped
    • 1 zucchini, cut in half lengthwise
    • 1 squash, cut in half lengthwise
    • 1 tbsp olive oil
    • 1 tsp dijon mustard
    • 1/2 tsp smoked paprika
    • a pinch of salt
    • 3 tsp vegan ayo
    • 1 tsp dijon mustard
    • 2 tsp water
  1. Preheat oven to 400°F. Toss sweet potato and cauliflower in oil and salt, then bake for 20 minutes flipping once halfway. Let cool.
  2. Make Marinade for squash and zucchini by combining oil, dijon, smoked paprika and salt. Stir well.
  3. Coat zucchini and Squash in marinade then grill for 6 minutes each side until well cooked. Remove from grill and let cool. Then chop in half moons.
  4. Combine potatoes, cauliflower, grilled zucchini and squash with dill in a bowl.
  5. Mix dijonaise and drizzle over salad or keep it separate as a dip.


Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.

Instagram: https://www.instagram.com/betterfoodguru/

Website: https://www.betterfoodguru.com