Summer picnic season is upon us! Today I want to share this recipe that’s great for a crowd! Grilled Vegetable and Wheat Berry Salad is a big hit at picnics, and it goes great with whatever else you’re throwing on the grill, whether it’s burgers, hot dogs, shrimp, or ribs!
Wheat berries are a fun ingredient for me. They are a whole grain, so you’re getting a ton of nutrition of course. But for me it’s about the texture. Wheat berries are like little gems of grain that pop when you chew them. Kind of like firecrackers! Okay well maybe not. But it’s a party for your taste buds anyway. Learn how to make wheat berries in your pressure cooker!
And look how pretty it is! Grilling the vegetables leaves them with a little char and smokiness on them, perfect for summer. It’s customizable, too! I used seasonal vegetables, but use whatever you have on hand or like. You could also use brown rice if you can’t find wheat berries.
Try Grilled Vegetable and Wheat Berry Salad for your picnic this weekend, and let me know how it goes over!
Grilled Vegetable and Wheat Berry Salad with Lemon Thyme Vinaigrette
A perfectly delicious (and healthy) side dish everyone at your picnic will love!
- 1 cup dry Wheat Berries
- 4 cups Water
- 1 small Eggplant, sliced
- 2 small Yellow Squash, sliced
- 1 bunch Asparagus
- 1 bag Mini Peppers
- 5 stalks Green Garlic (or Green onions)
- 5 Green Onions, white part only (reserve greens for garnish)
- 1/4 cup Olive Oil
- Lemon Slices to grill for garnish if desired
Lemon Thyme Vinaigrette
- 1/3 cup Lemon Juice
- 2 Tbsp White Wine Vinegar
- 1 1/2 Tbsp Fresh Thyme, stems removed
In a medium sauce pan, boil water and wheat berries over medium-low heat for about an hour, until wheat berries are soft (they will not absorb all the water, and will not split open). Drain and rinse wheat berries. Set aside.
Meanwhile, preheat grill on medium heat. Brush vegetables with olive oil, and grill until softened and grill marks appear; about 5-10 minutes on each side.
Combine vegetables and wheat berries in a large bowl.
Whisk together lemon juice, vinegar and thyme. Pour over vegetable mixture.
Combine all ingredients and refrigerate until cold. Serve cold, garnished with grilled lemon slices onion greens, and thyme sprigs, if desired.