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Grilled Vegetable Grain Bowl
Whether served for sharing or as an individual entrée, this grilled veggie grain bowl is a summer standout!
2
Servings
20 mins
Total cook time
Main Ingredients
- 6 sliced eggplant rounds
- 4 whole petite rainbow carrots, tops removed
- 1 peach, halved
- 1/2 sweet onion, sliced
- 1 portabella mushroom, sliced in strips
- 1 baby bok choy or 2 leaves lacinato kale
- 4 sliced polenta rounds
- 1 orange (juiced/ juice from 1 orange)
- 1 bottle Open Nature® Balsamic Vinaigrette
Cooking Instructions
Step 1
Preheat grill.
Step 2
Mix olive oil with minced garlic, pepper, smoked paprika, fresh orange juice, and salt.
Step 3
Brush olive oil mixture on all sides of vegetables, polenta and peach.
Step 4
Place vegetables, polenta and fruit on preheated grill. Cook 2-3 minutes each side until light char marks appear and cooked al dente.
Step 5
Remove from heat, arrange in bowl.
Step 6
Drizzle with vinaigrette and serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
