I got the idea for this dish as I was watching a local Boston news station (The Dish with Frances Rivera, for all you local people!). I tried to follow the recipe as close as possible, then as I started I began doing my own thing. Like I’ve said before, it’s nice to use recipes as a guide but always feel free to adapt them to your own tastes, especially in recipes like this where the possibilities of ingredients are endless. I chose to enjoy this dish as a full meal (tons of fresh veggies and rice were nice and filling) but it would also work as a Summer side dish!
Once you have all of your veggies cut this is actually a pretty simple and quick dish which is another plus!
Here’s what you’ll need – this is one of the areas where it’s good to adapt to your liking… you could add in any veggie you’d like!
• Extra Virgin Olive Oil
• 2 oz Pinot Grigio
• salt to taste
• 1/8 teaspoon White pepper
• ½ teaspoon Black pepper
• Fresh Mozzarella 7 OZ cut into ¾ inch cubes
• 2 cups brown rice
• 5 cups Water (for rice)
• 1 tablespoon fresh parsley stemmed & chopped
• 2 tablespoons fresh Marjoram stemmed & chopped (I found this at Whole Foods)
Veggies (cut all the veggies into small pieces, see images):
• Small eggplant, peeled and sliced
• Yellow Squash
• Green Squash
• Red Bell Pepper
• Red Onion
• Sweet yellow pepper: cut length-wise then quartered place in Platter with Eggplant, Green and Yellow Squash
• Baby Bella Mushrooms cut into quarters
• Cook your brown rice as you normally would.
• In a bowl, add yellow and green squash, eggplant, and mushrooms. Lightly coat with extra virgin olive oil and toss. Sprinkle with a pinch of salt.
This dish was so full of flavors, especially the pine/citrus notes from the marjoram! I’d never cooked with this herb before so I was excited to use it. However, I think if I were to make it again, I would love to use a real grill for the veggies because there are few things better than that grilled flavor!