Grilled Vegetables with Creamy Herb Dressing

 

Herb Dressing

Yield 1 ½ cups

Ingredients:

•   1 container Creamy Herb Fauxmage
•   ½ cup vegan mayo
•   ¼ cup plant milk
•   1 clove garlic, chopped
•   3 tbsp chopped fresh dill
•   2 tsp lemon juice
•   ½ tsp Dijon mustard
•   ½ tsp flaked kosher salt
•   ⅛ tsp pepper

Method:

1. Add all ingredients to a food processor and blitz to combine, scraping down sides as needed until everything is creamy &  smooth.

2. Serve right away with grilled or fresh veggies for dipping.

3. If making ahead of time, store in the refrigerator. When ready to serve, the dressing may have solidified a bit and need 10 seconds in the microwave and a stir to bring it to room temp.

Grilled Veggies

Toss your favourite veggies in a bit of vegetable oil with a sprinkle of salt and pepper. Grill on a charcoal grill or in a grill pan in batches until tender. Veggies are best served hot or at room temperature. Serve creamy herb dressing on the side.

Suggested Veggies for Grilling:

•   12 baby potatoes, boiled, cooled and cut in half
•   1-pint mushrooms, halved
•   6 radishes, thickly sliced
•   ½ bunch asparagus, woody ends trimmed
•   1 fennel, cut in half and then into wedges
•   8 sweet baby peppers halved & seeds removed, or 2 – 3 large peppers in thick slices or chunks
•   1-pint cherry tomatoes, left whole