Have you ever tried grilling lettuce before? If not, you’re in for a delicious treat with this Grilled Romaine Chop Salad! This recipe SCREAMS summer with tomatoes, corn, eggplant, cucumber, and more.

Large bowl of colorful salad on wood table with text reading "Grilled Romaine Chop Salad"

Oh man! Today is the day! Vegan Bowl Attack! is now officially released nationwide (with some international stores?!), and has been spotted out in the wild. It is so surreal to have it already be in so many people’s hands! I am also feeling lots of excitement and nervousness, because I put a lot of work into this thing and, most importantly, I hope that all of you enjoy it. <3

Scramble Burrito Bowl from Vegan Bowl Attack! by Jackie Sobon

Now, for the bad/good news, Amazon is out of stock Edit: Back in stock! (Holy cow!) But, you can find copies on Barnes & Noble and my publisher’s website, Amazon will be restocked soon. You can also find it in most major chain bookstores. I don’t think we were expecting this kind of excitement!

Kiwi Pistachio Mousse from Vegan Bowl Attack! by Jackie Sobon

Luckily for you all, the VBA blog tour has just started, so there are and will be ways to enter giveaways to possibly win a copy of your own! I keep my book page updated with links to recipes and giveaways, so make sure to check it periodically. I am also hosting a giveaway for a copy, at the end of this blog post. 😀

Grilled Romaine Chop Salad from Vegan Bowl Attack! by Jackie Sobon

I can’t do a post on the release of this cookbook without including a special recipe for you! It’s honestly hard to choose between them all, but I LOVE the Grilled Romaine Chop Salad, and it’s so perfect for the season. If you’ve never had grilled romaine, this is the perfect intro recipe!

Yield: 2

Vegan Bowl Attack! Grilled Romaine Chop Salad

Name: Vegan Bowl Attack! Grilled Romaine Chop Salad
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/2 pound eggplant, peeled and cut into inch-thick (1.3 cm) rounds, 225 g; 2 teaspoons salt; 2 tablespoons olive oil, 28 ml; 1 tablespoon liquid aminos, 15 ml; 1 teaspoon gluten-free liquid smoke; 1 pound head of romaine lettuce (1, or 455 g), quartered lengthwise; 1/4 pound cremini mushrooms, stems removed, 115 g; 1 ear of corn, husk removed; 1 cup grape or cherry tomatoes, cut in half, 150 g; 1 cup partially peeled and chopped cucumber, 134 g; 2 tablespoons lemon juice, 28 ml; 2 tablespoons olive oil, 28 ml; 1 ½ teaspoons nutritional yeast; ½ teaspoon Dijon mustard; ¼ teaspoon agave nectar; ⅛ teaspoon garlic powder; ⅛ teaspoon salt; Pinch of freshly ground black pepper

"If you have never tried grilling greens before, you are missing out on one of my favorite ways to prepare them. This technique works really well with water-heavy greens like romaine, green leaf, and iceberg lettuces. Add smoky grilled eggplant and fresh veggies to the mix and you get a flavor explosion." Copyright Quarto Publishing Group USA Inc. All rights reserved.

Prep Time 50 minutes

Cook Time 10 minutes

Total Time 1 hour

Ingredients

For the salad:

1/2 pound eggplant, peeled and cut into inch-thick (1.3 cm) rounds, 225 g
2 teaspoons salt
2 tablespoons olive oil, 28 ml
1 tablespoon liquid aminos, 15 ml
1 teaspoon gluten-free liquid smoke
1 pound head of romaine lettuce (1, or 455 g), quartered lengthwise
1/4 pound cremini mushrooms, stems removed, 115 g
1 ear of corn, husk removed
1 cup grape or cherry tomatoes, cut in half, 150 g
1 cup partially peeled and chopped cucumber, 134 g

For the dressing:

2 tablespoons lemon juice, 28 ml
2 tablespoons olive oil, 28 ml
1 ½ teaspoons nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon agave nectar
⅛ teaspoon garlic powder
⅛ teaspoon salt
Pinch of freshly ground black pepper

Instructions

To make the salad:

Lay the eggplant out on a plate and sprinkle each side with a light dusting of salt to release some of its juices. After 20 minutes, brush off as much salt as you can, pat the eggplant dry, and put the eggplant slices in a large zip-top plastic bag along with the olive oil, liquid aminos, and liquid smoke. Seal the bag, shake it up, and put it in the refrigerator to marinate for 30 minutes.
Prepare a medium-hot fire in a grill (350°F, or 180°C) and oil the grill grates.
Take the eggplant out of the marinade and set the marinade aside. Place the eggplant on the grill along with the romaine, mushrooms, and corn and cook for 3 to 5 minutes or until there are bold grill marks. Flip everything over and grill for an additional 3 to 5 minutes. Brush some of the leftover marinade over the eggplant for the last half of the grilling time.
Chop the romaine and eggplant into bite-size pieces. Cut the corn kernels off of the cob. Divide the romaine between 2 bowls and top each bowl with eggplant, corn, mushrooms, tomatoes, and cucumber.

To make the dressing:

Whisk all of the ingredients together until smooth. Drizzle over the top of each salad and serve.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

If you love this grilled romaine chop salad, you’ll love the recipes below! Just click on the photo. 🙂

Grilled veggie tempeh skewers on a grill and a plate

Grilled peaches and cream pastry on a baking sheet next to peaches and linen

**Enter the Vegan Bowl Attack! giveaway, below!** (US residents, 18 & older only, please)

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There are affiliate links in this post which won’t change your price but will share some commission. 🙂

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Kyle

Wednesday 20th of July 2016

What excites me most about vegan bowl attack is, the chance to create new vegan dishes I have never thought of before it's no longer just vegetables and rice! I love being vegan and even more now that I can create new and exciting things.