Prepare your vegetables depending on how you want to grill. Slice them lengthwise and grill the slices, cut them into cubes and skewer, or line your grill with foil. Brush the vegetables with olive oil, season with salt and pepper and grill until charred on both sides.
While the veggies are grilling, combine the dressing ingredients in a jar. Shake well, taste, season with salt and pepper.
When the vegetables are done, chop if necessary, put on a platter, and drizzle with the dressing. Scatter the walnuts overtop, sprinkle with parsley and sea salt.
Serve immediately.
Notes
Storing leftovers: You can store leftovers in the fridge for up to 3 days, although veggies may be softer than you’d like.Variations: Use any vegetables you like or have. Swap the walnuts for almonds or pecans.Pairs well with:Sunshine Quinoa Salad, Roasted Broccoli Wild Rice Casserole