Farmers Market Salad

Recipe:

Farmers Market Salad

---

Serves: 4
Prep Time: 10 minutes
Cooking: 25 minutes
Recipe By: Elizabeth Varga

---

Ingredients

1 package Abbot’s Butcher Ground "Beef"

1 small eggplant, sliced into rounds

1 medium zucchini, sliced on the bias

1 small bunch rainbow carrots (about 6 small carrots), stems removed, sliced into thirds or quarters

4 roma tomatoes, halved lengthwise

2-4 tbsp olive oil

Kosher salt

Black pepper

6 ounces baby arugula

For the dressing:

¾ cup non-dairy greek style yogurt

1 clove garlic, minced

1 tbsp lemon juice

2 tsp tahini

½ tsp salt

¼ tsp black pepper

1 tbsp chopped parsley

1 tbsp chopped mint

Description

Produce has more nutritional value when harvested in-season, which is just one reason why it’s important to shop seasonally. Our Abbot’s Farmers Market Salad is perfect for highlighting all those gorgeous summer veggies from the Farmers Market.

Method

1. Heat the grill to medium high heat.

2. Drizzle the eggplant, zucchini, carrots, and cut side of the tomatoes with olive oil and sprinkle with salt and pepper.

3. Grill the vegetables for 6-10 minutes, flipping halfway, until the vegetables are nicely browned.

4. Meanwhile, cook the Abbot’s Bucher Ground “Beef” according to the package directions.

5. In a small bowl whisk the dressing ingredients.

6. Place the arugula on a large platter, add the grilled vegetables and beef. Drizzle with dressing.

Oven Instructions:

1. Preheat the oven to 425°F. Arrange the carrots and eggplant on one baking sheet and the zucchini and tomatoes on a second baking sheet.

2. Drizzle all the vegetables with olive oil and sprinkle with salt and pepper.

3. Bake the eggplant and carrots for 20-25 minutes, and the zucchini and tomatoes for 15-20 minutes.

4. Cook the Abbot’s Bucher Ground “Beef” according to the package directions.

5. In a small bowl whisk the dressing ingredients.

6. Place the arugula on a large platter, add the grilled vegetables and beef. Drizzle with dressing.