1 pound kale, swiss chard, or a combination of both, stems and leaves coarsely chopped
3-4 carrots, roughly chopped
3 beets, peeled and chopped
6 mushrooms, quartered
3 green onions, sliced
Tools
Campfire or grill
Cutting board
Knife
Small bowl
Whisk
Method
Whisk together lemon juice, olive oil, honey, za’atar, salt and pepper. Pour about ½ of the dressing over the vegetables and set the remaining aside.
Grill the veggies either in a grill pan or directly on the grill, turning occasionally, for about 5-7 minutes. Note that the beets and carrots will take a bit longer than the other vegetables.
Toss all the salad ingredients in a bowl and add additional dressing to taste.
