Veggie Grill, the West Coast fast-casual vegetarian concept, launched a new winter menu with herb-roasted vegetables and new, lower-priced options. Always focused on a craveable and healthy approach to recipes, Veggie Grill’s new additions feature two new menu items in the popular bowl format: the Harvest and the Bombay. Inspired by the season and with an eye to unique flavors, these are a first for Veggie Grill and use a combination of seasonal vegetables, super grains such as millet and buckwheat, and steamed kale with sauces. Other new additions include a gluten-free BBQ Tempeh Plate and a Quinoa Power Salad full of quinoa, avocados, and cannellini beans. The new menu items are now available in all 22 Veggie Grill locations.
“Our goal was to create memorable dishes with bold, fresh ingredient combinations that our guests could get excited about,” says Greg Dollarhyde, chief energizing officer for Veggie Grill. “In addition to offering our traditional menu favorites, we’re committed to introducing seasonally-inspired dishes that bring distinctive new flavors to our better-for-you options.”
In conjunction with the new menu rollout, Veggie Grill is offering more items and formats that offer value to the frequent user or those looking for lighter meals. The new Pick-a-Pair menu option pairs their newly expanded list of sides with half-sized portions of salad choices for the introductory price of $6.95. Initial results show it to be an attractive choice for those who want to eat wholesome food, but are on a budget.
Veggie Grill’s winter menu also includes Herb-Roasted Veggies for $3.95 and the Mondo Nachos for $6.95, which feature corn chips, taco blend, mashed avocado, VG-cheese, jalapeños, and soy cream.