Grilled Vegetable Salad With Beluga Lentils and Sesame Dressing

When it comes to vegan grilling, vegetables are likely the food that everyone envisions. Grilled vegetables can, however, quickly become monotonous. everything is not sufficient to simply toss everything onto the grill; instead, everything must be well-seasoned, paired with an intriguing dip, or simply served in a whole different manner, such as this salad.

Ingredients

For the salad:

1 cup beluga lentils
2 zucchinis, sliced lengthwise
1 eggplant, sliced into rounds
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, sliced into rounds
2 tablespoons olive oil
Salt and pepper to taste
Mixed salad greens

For the sesame dressing:

3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 garlic clove, minced
Salt and pepper to taste

Instructions

Cook the beluga lentils according to the package instructions. Drain and set aside.
Preheat a grill or grill pan over medium-high heat.
In a bowl, toss the zucchinis, eggplant, bell peppers, and red onion with olive oil. Season with salt and pepper.
Grill the vegetables for 3-4 minutes per side until they are tender and lightly charred. Remove from the grill and let them cool slightly.
Cut the grilled vegetables into bite-sized pieces.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked beluga lentils, grilled vegetables, and mixed salad greens.
Drizzle the sesame dressing over the salad and toss gently to combine.
Serve the grilled vegetable salad with beluga lentils and sesame dressing immediately.