Roasting vegetables always seems to bring out the best in produce. In this recipe from Vegan Bowls by Zsu Dever, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula.
Roasted Zucchini and Mushroom Pilaf Bowl
Roast
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 4 garlic cloves, minced
- 8 ounces cremini or button mushrooms, wiped clean and quartered
- 2 medium zucchini, quartered and cut into 3/4-inch slices
- 1 cup corn kernels, thawed and drained if frozen
Quinoa
- 1 1/4 cups vegetable broth
- 1/2 teaspoon sea salt
- 1 cup quinoa, well rinsed
- 2 garlic cloves, crushed
Pasta
- 1 tablespoon olive oil
- 1/2 cup orzo
- 2 cups water
- 1/4 teaspoon sea salt
Greens
- 3 cups baby arugula or watercress
- 2 scallions, minced
- 1/2 to 1 serrano chile, minced
- 1 tablespoon fresh lemon juice
Preparation
Roast: Preheat the oven to 450°F. Combine the oil, salt and garlic on a baking sheet. Add the mushroom, zucchini, and corn. Mix well and bake until tender and roasted, about 20 minutes, stirring midway through cooking time. If you have more time, roast until the corn is golden, an additional 5 to 10 minutes. Keep warm.
Quinoa: Heat the broth, salt, quinoa and garlic in a large pot. Cover, bring to boil over high heat, reduce to medium-low heat and cook for 15 minutes. Remove from heat and set aside for 10 minutes to steam. Fluff with fork and set aside.
Pasta: Heat the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring frequently, until golden brown. Add the water and salt and bring to boil. Reduce to simmer and cook until tender, 7 to 9 minutes. Drain and set aside.
Greens: Add the orzo to the cooked quinoa. Add the roasted vegetables to the quinoa. Add the arugula, scallions, serrano and lemon juice. Stir well, taste and adjust seasoning with salt and black pepper.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
