Vegetable Bowl Recipe
Fresh zucchini peppers and onions cooked slowly over a spit-fire, served over yellow rice with your choice of sauce
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Ingredients
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Vegetables (spit-fire style)
Yellow rice
Sauces / finishing
Method
Vegetables (spit-fire style)
Marinate
In a large bowl combine 3 tbs extra-virgin olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, 1.5 tsp salt, 3/4 tsp black pepper and 1 tbs fresh lemon juice. Toss the zucchini, peppers, and onions in the marinade until evenly coated. Let sit at room temperature for 15-20 minutes to absorb flavors.
Cook over spit-fire (or substitute)
If you have a spit or rotisserie over charcoal or wood: thread vegetables on skewers/rotisserie baskets (onion wedges in the middle so they don't fall through). Position over medium-hot embers and roast slowly, turning occasionally, until vegetables are tender and slightly charred — about 20-30 minutes depending on heat. If you do not have a spit-fire: preheat a grill to medium or a hot cast-iron skillet/grill pan. Cook vegetables in batches over direct heat, turning to get char marks, then move to indirect heat or lower flame and continue cooking until tender (20-25 minutes total). For oven method: roast on a sheet pan at 425°F (220°C) for 20-25 minutes, stirring once, until caramelized and tender.
Finish
Taste and adjust seasoning with a pinch more salt or a squeeze of lemon. Keep warm until assembly.
Yellow rice
Rinse rice
Rinse 2 cups long-grain rice under cold water until water runs clear to remove excess starch. Drain well.
Toast and simmer
In a medium saucepan heat 1 tbs olive oil over medium heat. Add the drained rice and stir for 1-2 minutes to lightly toast. Add turmeric, ground coriander and 1 tsp salt; stir to coat the rice evenly. Pour in 4 cups vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes, until liquid is absorbed and rice is tender.
Rest and fluff
Remove from heat, discard the bay leaf, let sit covered for 5 minutes. Fluff with a fork before serving.
Sauces / finishing & assembly
Prepare sauce options
If serving chimichurri, have it at room temperature. For a quick creamy sauce, whisk 1/2 cup plain yogurt with a pinch of salt, 1 tsp lemon juice, and a tablespoon of chopped cilantro. Taste and adjust.
Assemble bowls
Divide the yellow rice among 4 bowls (about 1/2 cup cooked rice per serving if rice yields larger — final servings indicated below). Top each with an even portion of the spit-fire vegetables. Spoon 1-2 tbs of chimichurri or 2 tbs of the yogurt sauce over vegetables, or serve sauces on the side.