Grilled Vegetables with Brown Rice

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 needthis 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

Here’s what you do:

• 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.

• On high heat, add the veggies to a grill pan until cooked

• Lightly coat a separate skillet with olive oil and add onions, peppers. Cook until onions are transparent.

• I then chose to mix the rest of the veggies (squashes, mushrooms, and eggplant) in the same skillet as the onions and diced peppers. Also add your fresh herbs and Pinot Grigio.

• Now mix in the brown rice, white pepper, salt to taste.

• Sprinkle in your diced mozzarella cheese. Conveniently enough, one of my favorite markets (Russo’s in Watertown, MA) carries perfectly diced mozzarella!

Once everything is mixed together nicely and the cheese has melted, you’re ready to serve!

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!


9 Responses to "Grilled Vegetables with Brown Rice"

  1. Sophie says:

    Lovely rice dish: It is just so lovely!


  2. Fun and Fearless in Boston says:

    Simple and a perfect summer dish! I'm inspired!

  3. Sara says:

    that looks so good and i love her cooking segment. did you use one of each veggie?

    and obviously russo's would have the perfect cheese. only because that store itself is perfect!

  4. Kelly says:

    Mmmmm. Great looking dish. I too tend to be an improviser when it comes to recipes and I also happen to love Russos although I will admit it is mostly a produce stop for me.

  5. ttfn300 says:

    i haven't done much with marjoram, either! looks fabulous 🙂

  6. Joseph says:

    This looks good, I’m going to try tonight! Fresh marjoram is so wonderful! I have some growing outside my back patio door, so I’m anxious to put it to good use with all of these other great flavors…

  7. Erin says:

    I had never used marjoram and I love it! I also went to Russo’s and went with the cubed up mozzarella. Good call!

  8. Julie says: being summah I grilled all the veggies and didn’t cook ANY of them in a pan. Threw the pino & Marjoram in with the rice and gonna moisten it with a little evoo after I mix in the veggies and cheese..I’ll let you know how it turns out…

  9. Mary Lee says:

    Julie, how was it? I want to grill the veggies, too.

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