Red Truck Zucchini Bowls
1 cup Grain (rice, quinoa, farro, pearl couscous, etc.)
2 cups broth (veggie, chicken or beef)
1 tsp olive oil (optional)
½ onion (optional), minced
2 garlic cloves (optional), minced
1 tbsp lemon juice
1 tbsp butter
¼ cup nuts, crushed (walnuts and pecans are best) Nut allergies? Garbonzos work too. Try tossing them with salt and pepper and roasting them until they’re mildly crunchy.
¼ cup cheese, grated (parmesan or feta work great)
1 zucchini (medium), sliced in half lengthwise and into 1/4″ half circles
1 tbsp lemon zest
¼ tsp Red Truck Homestead Rosemary Sea Salt
1 asaragus (bunch), trimmed of woody bottoms
1 pt mushrooms, sliced
1 pt cherry tomatoes, halved
Wash and trim all veggies. Preheat oven to 450 degrees.
If using onion/garlic, add olive oil to pot and saute until fragrant/translucent.
Add grains and broth to pot (or instant pot/rice cooker). If using, add mushrooms, asparagus stems (chopped into 1/2-inch pieces). Follow these links for cooking your selected grain: farro, rice, quinoa, pearl couscous, other grains.
While your grains are cooking, toss your zucchini, asparagus tips and cherry tomatoes with olive oil, salt and pepper and spread onto a baking sheet.
Bake for 20 minutes, stirring/flipping after 10 minutes.
When your grains are finished cooking, stir in lemon juice, cheese, butter and nuts.
Dish up your base and layer your roasted veggies on top. Garnish with lemon zest and Red Truck Homestead Rosemary Sea Salt.