In this class, learn how to make the vegetables just as exciting and delicious as the grilled meats. We’ll cover which veggies lend best to grilling and how to turn them into complex tasting salads using anti inflammatory herbs, spices, and textual elements. Recipes include:

• Grilled Brassica Salad with Italian flavors

• Grilled Red Cabbage with Middle Eastern flavors

• Grilled Carrot Salad with Mediterranean flavors