2 tablespoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 larg ezucchini, sliced 1/4" thick

2 medium yellow squash, sliced 1/4" thick

2 cups grape tomatoes

1(15 ounce) can chickpeas, drained and rinsed well

3 tablespoons shelled hemp hearts

1 1/2 cups whole grain sorghum, cooked

Tahini Dressing

1/3 cup tahini

1 clove garlic, minced

1/4 teaspoon ground ginger

2 tablespoons lemon juice

1 tablespoon sorghum syrup, or maple syrup

1/4 cup + 1 tablespoon water

1. Prepare grill on medium to medium-low heat. Using ½ teaspoon olive oil, lightly grease grill grate with a wire-bristled brush.

2. In a large plastic resealable bag, place sliced zucchini, yellow squash, remaining olive oil, sea salt and pepper. Seal bag and shake well to coat the zucchini and yellow squash.

3. Stack the grape tomatoes on skewers.

4. Grill the zucchini, yellow squash and tomatoes for 3 minutes, flip vegetables and grill an additional 3-4 minutes or until tender and lightly browned. Grape tomatoes may cook faster than other vegetables. Remove from heat and set vegetables aside.

5. In a small bowl prepare the dressing – add Tahini, garlic, ginger, lemon juice and sorghum syrup. Mix together well. Add water and whisk until emulsified.

6. In four bowls, evenly distribute the sorghum to the bottom of the bowl and top with grilled zucchini, yellow squash, tomatoes, chickpeas and hemp hearts. Drizzle 2 tablespoons of the Tahini dressing over vegetables.

Nutrient Analysis: Serving size: 2 cups, Calories: 495 calories, Fat: 20 grams, Saturated fat: 3 grams, Carbohydrates: 60 grams, Sugar: 13 grams, Sodium: 220 milligrams, Fiber: 13 grams, Protein: 18 grams, Cholesterol: 0 milligrams