Pesto Veggie Rice Bowl
- Yield: 6 servings
Ingredients
- 2tablespoons jarred pesto
- 4tablespoons plain yogurt
- 1teaspoon lemon juice
- 2tablespoons olive oil
- 1/2teaspoon salt
- Pepper
- 2medium zucchini
- 2medium yellow summer squash
- 1medium yellow onion
- 8ounces button mushrooms
- 1pound asparagus, trimmed
- 3cups cooked brown rice (about 1/2 cup dry)
Instructions
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