Pesto Veggie Rice Bowl
A healthy brown rice bowl, packed with fresh veggies and finished with a pesto-infused yogurt sauce.
Ingredients (13)
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2 T Pesto
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4 T Plain Yogurt
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1 tsp Fresh Lemon Juice
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or
1 tsp Bottled Lemon Juice
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2 T Olive Oil
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½ tsp Salt
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1 tsp Freshly Ground Black Pepper
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2 Whole Zucchini
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2 Yellow Squash
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1 Yellow Onion
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8 oz Button Mushrooms
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1 lb Asparagus
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3 cup Cooked Brown Rice
Directions
- Heat grill to medium-high.
- Stir together 2 Tbsp jarred pesto, 4 Tbsp plain yogurt and 1 tsp lemon juice.
- In another bowl, mix 2 Tbsp olive oil and ½ tsp salt and pepper.
- Cut zucchini and yellow squash into wedges. Add to oil, along with mushrooms and asparagus, and toss to coat.
- Brush yellow onion wedges with oil and put into a grill basket. Cook about 5 minutes, turning to brown evenly. Add mushrooms to the grill basket.
- Place zucchini, yellow squash and asparagus on grill grates. Cook, turning often, 8 to 10 minutes.
- Place 3 cups cooked rice in a large serving bowl and pile vegetables on top. Drizzle with pesto mixture.