I rarely use vegetables as the main dish for evening meal. My typical vegetarian meal is centered around a package of crumbles, or BLTs made with “fake-un” (rhymes with bacon). If I’m eating solo, a heated up Amy’s frozen vegetarian meal will do the trick. A meal of summer veg grilled up to maximum flavor, however, is a welcome exception.
Grilled Summer Vegetables with Brown Rice
1 large eggplant, sliced thick and then quartered
2 zucchini, sliced into thick coins
Extra Light Olive Oil
1/2 pkg of crumbles (ground beef substitute)
1 pkg Instant Brown Rice
1 jar tomato sauce with Basil and Garlic
1 handful fresh oregano, rough cut
• In a large pan, arrange the eggplant quarters. Dust liberally with kosher salt.
• Arrange the zucchini on top of the eggplant and dust liberally with kosher salt.
• Place the pan in the fridge for a half hour. After
• Coat a grill pan with oil and heat on medium.
• Remove the large pan from the fridge and place it on the counter. Using two towels, remove the salt from half a dozen coins with one of the towels. With the other towel, remove the remaining moisture from the coins.
• Add the coins to the center of the grill pan. Continue salt and moisture removal with the remaining coins and the eggplant quarters.
• Every five minutes flip coins, add more coins and then eggplant to the perimeter of the grill pan. When vegetables are thoroughly grilled with strong grill marks on both sides, remove to a holding bowl.
• Add more oil to the center of the grill pan and rotate veg from the periphery to the center, moving them to the holding bowl when done.
• Wash out the large pan to remove the excess salt. Heat pan to medium low and toss in the veg from the holding bowl—you shouldn’t need to add more oil.
• Add half a package of frozen crumbles to the large pan.
• Microwave the packet of instant rice for 90 seconds.
• To the large pan, add the rice and a liberal sprinkling of bread crumbs. Mix all of the components thoroughly. Add half of the jar of tomato sauce, mix thoroughly again, and cover.
• After 10 minutes, add the remaining tomato sauce plus half a cup of red wine. Stir, cover again and cook for twenty minutes more or until fully heated throughout.
• Garnish with the fresh oregano.
• Serve with a side dish of poached apples in red wine and cinnamon.