Vegan Green Goddess Dressing with Grilled Veggie Kabobs
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
This recipe is adapted from my first attempt at a vegan Green Goddess dressing a few years ago. The former version was quite different from the original Goddess Dressing recipe, so this time I wanted to make something a bit more similar to the original using the same herbs (tarragon and chives) and a bit of egg-free mayo for an authentic flavour. I also added in some fresh avocado to give it a lovely creamy texture while giving it a boost of healthy fats. You can use this tangy and fresh dressing so many ways, but we especially love it spooned over grilled veggie kabobs. It's also lovely on a wrap, as a dip, or on a veggie burger.
Yield
about 3/4 cup dressing
Prep Time
25 Minutes
Cook time
15 Minutes
Total Time
40 Minutes
Ingredients:
FOR THE DRESSING:
- 1 small garlic clove
- 2 tablespoons fresh tarragon
- 4 tablespoons fresh chives
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 4 tablespoons egg-free mayo (I use soy-free Veganaise)
- 2 tablespoons water
- 1/3 cup avocado flesh (1/2 a small avocado)
- 1/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
FOR THE KABOBS:
- Bell peppers
- Red onion
- Zucchini
- Mushrooms
- Extra virgin olive oil
- Salt and pepper
Directions:
- For the dressing: Mince the garlic in a food processor. Now add in the tarragon and chives and process until minced. Finally, add in the rest of the ingredients and process until the dressing is smooth (or just about). Adjust seasonings to taste if desired. Dressing can be used immediately or stored in the fridge (in a sealed container) for 3-4 days.
- For the kabobs: Preheat the BBQ over medium-low heat. Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kabobs for around 15 minutes, rotating every 5 minutes. We grilled for the first 10 minutes on the top rack and then moved them to the bottom rack for the last 3-5 minutes.
- Serve kabobs immediately with a drizzle of dressing on top.