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Grilled Vegetable Grain Bowl

Ingredients

  • 907 g Large Golden Beets
  • 1.4 kg Markon Medium Zucchini
  • 1.4 kg Markon Medium Yellow Squash
  • 2 kg Eggplant, peeled and sliced 6 mm-thick
  • 2 kg Markon Roma Tomatoes
  • 1.4 kg Asparagus
  • 354 ml Mediterranean Extra Virgin Olive Oil
  • Jasmine Saffron Rice

    Ingredients

      • 1.3 ml Saffron
      • 236 ml Chardonnay Wine
      • 30 ml Mediterranean Extra Virgin Olive Oil
      • 454 g, diced Jumbo Spanish Onion
      • 227 g, diced Markon Jumbo Celery
      • 30 ml Chopped Garlic
      • 1.9 L Chicken Broth
      • 2 un Trade East Bay Leaves
      • 454 g Jasmine Rice

      Preparation

      Place the saffron and wine in a sauté pan. Bring to a boil. Remove from heat. Allow to cool. Let stand 15-20 minutes before use. Place the olive oil in a heated rondeau. Add the onions, celery, and garlic. Cook until onions are translucent. Add the chicken broth and bay leaves. Strain the saffron wine through a fine mesh strainer into the broth. Bring to a boil. Add the rice. Stir. Bring to a boil. Cover the pot. Place in a heated 180ºC convection oven. Cook until tender. Season to taste with salt and pepper. Immediately spread the rice out on an oiled, parchment-lined sheet pan. Allow to cool, uncovered. Immediately place in a storage container. Cover and refrigerate until needed.

      To prepare à la carte:
      Reheat desired portion size in a microwave or a heated, nonstick sauté pan with a small amount of stock or water.

    Jasmine Saffron Rice
  • 2 kg Quinoa, cooked
  • Lemon Parsley Vinaigrette

    Ingredients

      • 4 un, zested and juiced Markon Lemons
      • 946 ml Mediterranean Extra Virgin Olive Oil
      • 28 g Markon Italian Parsley
      • 57 g Dijon Mustard
      • 30 ml Chopped Garlic in Water
      • 15 ml Kosher Salt
      • 2.5 ml Trade East Restaurant Grind Black Pepper

      Preparation

      Zest the lemons and finely chop 15 ml of zest. Squeeze 113 g of juice through a fine mesh strainer. Place lemon zest, lemon juice, olive oil, parsley, mustard, garlic, salt, and pepper in a stainless-steel mixing bowl. Whisk together thoroughly. Transfer to a nonreactive storage container or plastic squeeze bottle and refrigerate until needed. Mix well before each serving.

    Lemon Parsley Vinaigrette
  • Red Quinoa

    Ingredients

      • 30 ml Mediterranean Extra Virgin Olive Oil
      • 57 g Jumbo Spanish Onions, finely diced
      • 10 ml Chopped Garlic in Water
      • 1.9 L Chicken Broth
      • 946 ml Red Quinoa
      • 2 un Trade East Bay Leaves

      Preparation

      Place the olive oil in a heated rondeau. Add the onions and garlic. Sauté until tender. Add the chicken stock, quinoa, and bay leaves. Bring to a boil. Cover and simmer. Cook until tender. Stir frequently. Season to taste with salt and pepper. Place in a full stainless-steel hotel pan to cool, uncovered. Stir frequently. Cover and refrigerate until needed.

    Red Quinoa
  • Fresh Herb Oil

    Ingredients

      • 1.9 L Kitchen Essentials Olive Pomace Oil
      • 57 g Markon Fresh Basil
      • 57 g Markon Fresh Chives
      • 57 g Markon Parsley
      • 57 g Markon Fresh Dill

      Preparation

      In batches, add the oil, basil, chives, parsley, and dill to a blender. Blend until smooth. Transfer to a covered storage container and refrigerate until needed. Mix well before use.

    Fresh Herb Oil

Preparation

Wash the beets. Place them on a parchment-lined sheet pan. Place them in a heated, 180ºC convection oven. Roast until tender. Allow to cool. Peel. Portion into 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 6 mm thick. Brush 85 g of eggplant, two roma tomato halves, 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 85 g of warmed saffron rice in a 8 cm long pile down the centre of the bowl. Spoon 85 g of warmed white quinoa next to the rice. Drizzle 5 ml of lemon parsley vinaigrette over the white quinoa. Spoon 85 g of warmed red quinoa next to the rice. Drizzle 5 ml of herb oil over the top of the red quinoa. Crisscross the asparagus on top of the rice and quinoa.