I make this with grilled portobello, zucchini, eggplant and peppers, caponata, artichokes, balsamic marinated tomatoes and olives plus a spoonful of hummus and some avocado – all on a bed of I Love Organic Girl super greens.
Holiday leftovers never looked or tasted better!
This Grilled Veggie Antipasto Salad is Very Veggie! One of the best parts of hosting over Christmas and the holidays is that I often don’t have to cook for a few days running. Omg it is AMAAAAZING when we combine the holiday food into a bowl of refurbished leftovers and they never looked or tasted better. Vegans will love this dish!
Scroll down to see the recipe.