Vegetarian Plate Recipe

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan bring 3 cups water to a boil with 1/2 tsp kosher salt and 1 tbsp olive oil. Add the rice, stir once, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Prep vegetables

Preheat oven to 425°F (220°C). Chop the zucchini, red bell pepper, eggplant and onion into 1/2-inch pieces to equal about the listed cup amounts. Place on a rimmed baking sheet.

Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano and 1/4 tsp black pepper. Spread in a single layer.

Roast in preheated oven for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Remove and set aside, keep warm.

Sauté spinach & chickpeas

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add drained chickpeas and cook 2–3 minutes, stirring, to warm and lightly crisp them.

Add the 4 cups baby spinach in batches, stirring until wilted. Once all spinach is wilted, season with 1 tbsp lemon juice, 1/4 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Cook 1 minute more to incorporate flavors. Taste and adjust seasoning.

Make yogurt cucumber

In a small bowl combine 1/2 cup plain Greek yogurt, 1/4 cup grated and squeezed cucumber, 1 tsp chopped dill, 1/4 tsp lemon zest, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and chill briefly while other components finish.

Divide the cooked rice between 2–3 plates (servings below). Arrange roasted vegetables on one side of each plate and the sautéed spinach & chickpea mixture on another side.

Add a dollop (about 2–3 tbsp) of the yogurt-cucumber to each plate. Sprinkle 1 tbsp crumbled feta across the plates if using, and scatter chopped parsley. Drizzle each plate with 1/2 tbsp olive oil and serve with lemon wedges to squeeze over as desired.

Serve immediately while warm, offering extra salt, pepper and lemon on the side.