Grilled Summer Vegetables Recipe

Preparation Instructions

1. 1

   Prepare the Black Rice

   Rinse the black rice under cold water. In a pot, combine black rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Grill the Vegetables

   Preheat your grill to medium-high heat. Cut zucchini, bell peppers, and eggplant into thick slices. In a bowl, toss the vegetables with olive oil, salt, and garlic. Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have grill marks.

3. 3

   Prepare the Vinaigrette

   In a small bowl, whisk together orange juice, achiote paste, lime juice, and chopped cilantro to create the vinaigrette.

4. 4

   Assemble the Dish

   On a serving platter, layer the cooked black rice, grilled vegetables, and sprinkle with pepitas. Drizzle the orange-achiote vinaigrette over the top before serving.