Pesto Veggie Rice Bowl

Brown Rice Bowl with Pesto and Veggies
Mark Boughton Photography/Styling by Teresa Blackburn
  • Yield: 6 servings


2tablespoons jarred pesto
4tablespoons plain yogurt
1teaspoon lemon juice
2tablespoons olive oil
1/2teaspoon salt
2medium zucchini
2medium yellow summer squash
1medium yellow onion
8ounces button mushrooms
1pound asparagus, trimmed
3cups cooked brown rice (about 1/2 cup dry)


1. Heat grill to medium-high.

2. Stir together 2 Tbsp jarred pesto, 4 Tbsp plain yogurt and 1 tsp lemon juice.

3. In another bowl, mix 2 Tbsp olive oil and ½ tsp salt and pepper.

4. Cut zucchini and yellow squash into wedges. Add to oil, along with mushrooms and asparagus, and toss to coat.

5. 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.

6. Place zucchini, yellow squash and asparagus on grill grates. Cook, turning often, 8 to 10 minutes.

7. Place 3 cups cooked rice in a large serving bowl and pile vegetables on top. Drizzle with pesto mixture.

Nutritional Info *per serving

  • Calories 260
  • Fat 9g
  • Cholesterol 5mg
  • Sodium 270mg
  • Carbohydrate 36g
  • Fiber 6g
  • Protein 7g