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Grilled Vegetable Grain Bowl

Ingredients

  • 2 lb. Large Golden Beets
  • 3 lb. Markon Medium Zucchini
  • 4½ lb. Eggplant, peeled and sliced 1 ⁄4" thick
  • 4½ lb. Markon Roma Tomatoes
  • 3 lb. Asparagus
  • Jasmine Saffron Rice

    Ingredients

      • ¼ tsp. Saffron
      • 1 c. Chardonnay Wine
      • 1 c. Primo Gusto Extra Virgin Olive Oil
      • 8 oz. Markon Jumbo Celery, diced
      • 2 Tbsp. Chopped Garlic
      • 2 qt. Hearthstone Chicken Broth
      • 2 ct. Trade East Bay Leaves
      • 1 lb. Jasmine Rice

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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 fi ne mesh strainer into the broth. Bring to a boil. Add the rice. Stir. Bring to a boil. Cover the pot. Place in a heated 350°F 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. CCP: Refrigerate at 41°F, or below.

      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. CCP: Final internal cooking temperature must reach a minimum of 165°F within 2 hours.

    4½ lb. Jasmine Saffron Rice
  • 4½ lb. White Quinoa, prepared per package instructions
  • Lemon Parsley Vinaigrette

    Ingredients

      • 4 ct. Markon Lemons, zested and juiced
      • 1 qt. Primo Gusto Extra Virgin Olive Oil
      • 1 oz. Markon Italian Parsley
      • 2 oz. Crown Collection Whole Grain Mustard
      • 2 Tbsp. Chopped Garlic
      • ½ tsp. Trade East Restaurant Grind Black Pepper
      • 1 Tbsp. Kosher Salt

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Zest the lemons and fi nely chop 1 Tbsp. of zest. Squeeze 4 oz. of juice through a fi ne 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. CCP: Refrigerate at 41°F, or below.

    ½ c. Lemon Parsley Vinaigrette
  • Red Quinoa, warmed

    Ingredients

      • 1 oz. Primo Gusto Extra Virgin Olive Oil
      • 2 oz. Jumbo Spanish Onions, finely diced
      • 2 tsp. Chopped Garlic
      • 2 qt. Hearthstone Chicken Broth
      • 1 qt. Red Quinoa
      • 2 ct. Trade East Bay Leaves

      Preparation

      Wash hands. 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. CCP: Refrigerate at 41°F, or below.

    4½ lb. Red Quinoa, warmed
  • Fresh Herb Oil

    Ingredients

      • 2 qt. Kitchen Essentials Olive Pomace Oil
      • 2 oz. Markon Fresh Basil
      • 2 oz. Markon Fresh Chives
      • 2 oz. Markon Parsley
      • 2 oz. Markon Fresh Dill

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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. CCP: Refrigerate at 41°F, or below. Mix well before use.

    ½ c. Fresh Herb Oil

Preparation

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place cleaned beets on a parchment-lined sheet pan. Place them in a heated, 350°F convection oven. Roast until tender. Allow to cool. Peel. Portion into ¼"-thick slices. Place in a storage container. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Slice the zucchini and yellow squash on the bias ¼" thick. Brush 3 oz. of eggplant, two Roma tomato halves, 2 oz. 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. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Separately, shingle the vegetables around the edge of a warmed serving bowl or plate. Spoon 3 oz. of warmed saffron rice in a 3"-long pile down the center of the bowl. Spoon 3 oz. of warmed white quinoa next to the rice. Drizzle 1 tsp. of lemon parsley vinaigrette over the white quinoa. Spoon 3 oz. of warmed red quinoa next to the rice. Drizzle 1 tsp. of herb oil over the top of the red quinoa. Crisscross the asparagus on top of the rice and quinoa.