Chase and I recently went to Burton's Bar and Grill in Boca Raton and absolutely fell in love with their vegetable bowl. It was so delicious, so obviously we had to try recreating it at home. Here's how we made it:
Ingredients:
Vegetables:
- Asparagus
- Mushrooms
- Zucchini
- Corn
- Red Peppers
Quinoa Rice Blend:
- 1 cup quinoa
- 1 cup rice (preferably brown or jasmine)
Toppings:
- Feta cheese
- Toasted almonds
- Golden raisins
Dressing:
- Lemon feta dressing
Instructions:
1. Prepare the Quinoa and Rice:
- Cook the quinoa and rice according to their package instructions. Once cooked, mix them together and set aside.
2. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Cut the asparagus, mushrooms, zucchini, and red peppers into bite-sized pieces.
- Toss the vegetables with some olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for about 20-25 minutes, or until they are tender and slightly caramelized.
3. Prepare the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, crumbled feta, and a pinch of salt and pepper to create the lemon feta dressing.
4. Assemble the Bowl:
- In a large serving bowl, start with a base of the quinoa rice blend.
- Top with the roasted vegetables.
- Sprinkle feta cheese, toasted almonds, and golden raisins over the top.
- Drizzle with the lemon feta dressing before serving.