Vegan Grilled Veggies over Pesto Rice with a Balsamic Reduction
Great summer dish with fresh grilled veggies, pesto rice and a sweet balsamic reduction.
Servings: 6
Ingredients
- 16 oz Mini bella mushrooms Whole
- 2 Red Onions Cut into 8 pieces each
- 2 Red Peppers Cut into large pieces
- 2 Green Peppers Cut into large pieces
- 1 Package Cherry or grape tomatoes
- 1 Fresh Pineapple Cored and cut into large chunks
- 2 Zucchini's or yellow squash Sliced into 1/4" slices
- Olive oil
- Sea Salt and Pepper
- 1/2 Cup Balsamic Vinegar
- 2 T Maple Syrup
- 1 1/2 Cups Uncooked Basmati Rice
- 1 Sm Package Slivered almonds
Vegan Pesto - See Link
Instructions
Vegan Pesto
Cool the basmati rice per instructions
- When the rice is done, stir in the pesto and the almond slivers. You want the rice well coated with pesto. You may have a little pesto left over which can be used later. I like to add the pesto rice to a pan and warm it up and let the flavors come together.
Grilled Veggies
- Heat the grill to high.
- Place all the veggies in a large bowl, coat with olive oil and plenty of sea salt and pepper.
- Place the veggies and the pineapple on skewers. I like to place the same type of veggie per skewer. This helps you make sure each veggie type gets grilled to perfection.
- Grill until each veggie has nice grill marks and is starting to turn brown. Remove from grill. Depending on your timing, you can place in a 200 degree oven to keep warm
Balsamic Reduction
- Place the balsamic vinegar and the maple syrup in a small sauce pan. Bring to a boil, reduce to a simmer and reduce by about 1/3/
- To serve, place a serving of pesto rice on a place. Put some of each veggie and pineapple beside the rice and drizzle the balsamic reduction over the veggies. Add a little salt and pepper to taste.