Vegetable & Rice Bake
A flavorful way to add some healthy vegetables to your diet
- 6 ounces mushrooms chopped
- 3 tbsp. olive oil
- 1 medium Vidalia onion, chopped
- 1 large clove garlic, minced
- 2 tbsp. chopped fresh oregano
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 cups cooked brown rice
- 1 small eggplant, peeled and thickly sliced
- 1 medium zucchini, thickly sliced
- Salt and Pepper
- 1 can (16 oz.) diced tomatoes, drained
- ½ cup grated Parmesan cheese
- 2 tbsp. jarred pesto sauce
Please note: For this recipe, if you have a George Foreman® Grill with a bake plate, such as a Kitchen Bistro™ Grill or the Power Grill™ Grill & Griddle featured last month, you can use the bake plate to do the baking portion of the dish. If you have a 360 Grill™, you can try doubling the recipe – although the measurements may not be exact, so you may need to adjust as needed. Otherwise, you can simply use a baking dish in your oven.
Instructions for Cooking
In a skillet, brown mushrooms in 2 tbsp. olive oil on medium high heat. Add onions, garlic, oregano, salt and pepper; reduce heat to medium. Cook, stirring occasionally, until onions are softened. Stir in cooked rice.
Press into the bottom and up the sides of your baking dish (either the bake plate of your grill or your baking vessel if you will be using an oven).
Meanwhile, preheat your grill (for grills with variable temperature, you want either Mid-MAX or 375F). Brush eggplant and zucchini with remaining 1 tbsp. olive oil. Season with salt and pepper. Grill vegetables till crisp tender – about 3 minutes for grills with variable temperature or less for grills without this feature. Turn off the grill and allow it to cool.
Remove from grill and cut into cubes. In bowl, combine with tomatoes, ¼ cup Parmesan cheese and pesto. Spoon into center of rice mixture. Sprinkle remaining ½ cup Parmesan cheese over vegetable mixture.
If using a bake plate on your George Foreman® Grill, place the plate onto bottom of grill. Close the lid. If using a conventional oven, simply place the baking vessel in your oven.
Set the baking time for 20 minutes and the temperature for 375ºF (Mid-MAX). Bake until hot and cheese is melted.
Using pot holders, remove baking vessel and place on heat-resistant surface. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
