25 minutes or less prep + overnight soaking for the cashews

For the veggies:

1 eggplant, partially peeled (think like zebra stripes) & cut into chunks

1 zucchini, quartered

1 pint cherry tomato

metal or bamboo skewers or a grill basket

For the sauce:

3/4 c raw cashews

1/4 c filtered water

1 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1/2 tsp sea salt

2 cloves garlic

black pepper to taste

Everything But The Bagel Seasoning

Cover raw cashews with water in a glass dish and leave at room temperature overnight.

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy. Note: this sauce should be creamy. If it has texture, try blending on high speed until the consistency of ranch dressing.

Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

If using skewers, do eggplant & tomatoes on separate sticks. Or, pop eggplant into grill basket. The tomatoes will go in later.

Drizzle prepared veggies lightly with olive oil, salt & pepper to taste.

Place eggplant on grill, cook for 4-5 minutes. Flip and cook opposite side for 4-5 minutes. Now, add tomato skewers & zucchini to the grill, too!

Serve over prepared cashew cream, season with Everything Bagel Seasoning, and be happy!

Serves 2