Grilled Vegetable Grain Bowl
Wash the beets. Place them on a parchment-lined sheet pan. Place them in a heated, 350ºF (180ºC) convection oven. Roast until tender. Allow to cool. Peel. Portion into 1⁄4" (6 mm)-thick slices. Place in a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Slice the zucchini and yellow squash on a bias 1⁄4" (6 mm) thick. Brush 3 oz (85 g) of eggplant, two roma tomato halves, 2 oz (57 g) each of beets, zucchini, yellow squash, and asparagus with olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler. Grill until just warmed through. Cooking times will vary for each vegetable. Separately shingle the vegetables around the edge of a warmed serving bowl or plate. Spoon 3 oz (85 g) of warmed saffron rice in a 3" (8 cm) long pile down the centre of the bowl. Spoon 3 oz (85 g) of warmed white quinoa next to the rice. Drizzle 1 tsp (5 ml) of lemon parsley vinaigrette over the white quinoa. Spoon 3 oz (85 g) of warmed red quinoa next to the rice. Drizzle 1 tsp (5 ml) of herb oil over the top of the red quinoa. Crisscross the asparagus on top of the rice and quinoa.