Grilled Vegetable Fajita Platter with Green Goddess Sauce

INGREDIENTS For grilled veggies 16 oz. radishes, halved or sliced 16 oz. mushrooms, halved 2 bell peppers 2 medium zucchini, ends trimmed & cut into ¼-inch planks lengthwise 1 large yellow squash, ends trimmed & cut into ¼-inch planks lengthwise 1 bunch asparagus, ends trimmed 1-2 avocados, halved & pitted 2–3 tbsp. olive oil, divided salt, to season ground black pepper, to season for serving: vegan green goddess sauce (below), fresh herbs of choice & tortillas For Green Goddess Dressing ½ cup cashew butter made with the NutraMilk 1 lemon, juiced 2 cloves garlic, smashed 1 cup basil leaves, packed (about 1.5 ounces) ½ cup parsley leaves, packed For cashew butter 2 cups (300g) cashews 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Begin by making cashew butter for the dressing.
• Place cashews and salt in the NutraMilk container.
• Press Butter cycle, set for 5-6 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Leave ½ cup in the NutraMilk for recipe and take out & store the rest for later use.
• Add all the rest of dressing ingredients to the NutraMilk. Press ¨Mix¨ and process until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
• Light up the grill! Preheat your grill with two zones of heat, medium-high & medium. Place a grill basket over the medium heat zone.
• Grill the veggies:
• Radishes: Add the halved or sliced radishes to a large bowl. Drizzle with olive oil, & season generously with Kosher salt & ground black pepper. Toss to coat. Add the radishes to the preheated grill basket over medium heat. Grill for 12-15 minutes, tossing occasionally until the radishes are fork tender. Remove from the grill & set aside.
• Mushrooms: Once the radishes are out of the grill basket, grill the mushrooms. Add the halved mushrooms to the same bowl you used to season the radishes. Toss to coat in residual olive oil, seasoning with extra salt & ground black pepper as needed. Place the asparagus in the grill basket over medium heat, grilling for 8-10 minutes, tossing occasionally until softened & juicy. Remove from the grill & set aside.
• Bell peppers: Meanwhile, grill the remaining veggies. Add the bell peppers (whole) to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra salt & ground black pepper as needed. Place the bell peppers over medium-high heat, grilling for 2-3 minutes per side until charred. Once charred, place the bell peppers in a bowl and cover with plastic wrap or a plate. Allow the peppers to steam for 5-10 minutes before carefully peeling the skin off the peppers. Slice, discarding the seeds, & set aside.
• Zucchini & squash: Add the sliced zucchini & yellow squash to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra Kosher salt & ground black pepper as needed. Place the sliced squash over medium-high heat, grilling for 4-5 minutes per side until charred. Remove from the grill & set aside.
• Asparagus: Add the sliced trimmed asparagus to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra salt & ground black pepper as needed. Place the asparagus over medium-high heat, grilling for 2-3 minutes per side until charred. Remove from the grill & set aside.
• Avocados: Coat the flesh-side of the avocado halves with olive oil, seasoning with a few generous pinches each salt & ground black pepper. Place the avocados over medium-high heat, grilling for 3-4 minutes until slightly charred. Remove from the grill & set aside.
• Serve: Arrange all the grilled veggies on your favorite serving platter board along with tortillas of choice and serve with vegan green goddess dressing/sauce. Enjoy!

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