Have you ever gone to a restaurant and loved something that you’ve had so much that you had to figure out a way to make it at home? I’ve used “copycat” recipes like that for many different meals, and this week I’m sharing one of my absolute favorites – a wonderful copycat recipe for a Grilled Vegetable Salad from California Pizza Kitchen that I found from a website called California Pizza Kitchen at home.
The whole family loved it and I was so happy to find a veggie centered dish that both kids approved of. Veggies of choice were zucchini, asparagus, red bell pepper, and green onions. I’ve also added green beans, portobello mushrooms and eggplant to this – so feel free to experiment and use whatever your family loves. The veggies are great to use as a side dish later in the week, or to add for breakfasts & lunches so sometimes I’ll just double up on the veggies called for so that I’ll have them ready to go.
Sometimes I serve it with grilled shrimp, steak or chicken if we have it available, but this is also a meal that can easily be served meatless if that’s something you are trying to do more of. I would perhaps add some nuts or quinoa to the meal to make sure you’re getting protein to keep you satisfied for longer.
As usual, I made a couple of changes to the recipe, one of which is resizing the the dressing amount so we wouldn’t end up with 3 cups and came up with the measurements listed below, which was perfect to have for marinating some shrimp, dressing 2 salads, and had a little more than ½ cup left for future salads.
I hope you enjoy this healthy & delicious salad!