Thursday, July 9, 2009

Roasted Vegetable and Rice Timbale

A real conundrum exists for me in the summer. I love roasted vegetables, especially fresh ones but in the summer it's too dang hot to crank up the heat with the oven. I know I could use our gas grill. But remember the birds nested in our grill? Well, we let them because the gas grill was beat and broken anyhow. So it is gone- to the trash. We do have a charcoal grill but sometimes I just don't feel like firing it up with my 3 year old around. She is way too curious and it just spells danger, yah know. Leave for one second and uh oh.

For example. I have this large cast iron shelf- medium weight but it is pretty heavy since it is so big. I moved it near the window the other day and put my plants on it. I want to plant some indoor herbs this winter so I am trying my plants out in the window. Some African violets. Well, she decided that she didn't want them there and moved them and the shelf over to the other side of the room. Two African Violets ended up on the floor. Oh man. Just turn your head for one second...

Sometimes I just get lucky and we have a cool morning. Yesterday worked. I roasted eggplant, zucchini, purple onion, and garlic. I could have inhaled the whole tray of veggies myself. Where is that balsamic reduction? But I was making dinner and needed to make a sidedish.

Roasted Vegetable and Rice Timbale

3 medium sized zucchini about 4 cups diced
1 large eggplant about 4 cups diced
1 large red onion, diced
4 large cloves of garlic, whole then minced up after roasting
3 cups rice, or any grain, this is just what I had on hand- barley would be good
2 balls (about a 1/2 cup)of labneh or feta, crumbled
pine nuts for garnish
1 sprig fresh oregano, minced
1/2 cup fresh chives, minced
1/4 cup fresh basil, minced
juice of one lemon
1/4 cup olive oil
s and p

Roast chopped vegetables in oven at 425F until bottom becomes golden. Turn off the oven and turn on the broiler. Roast until top is golden.

Make rice or whatever grain you are using. If you are using leftover rice, make sure you bring it to room temperature first. If it is kind of dry you may need to add more liquid ( lemon juice or olive oil).

Combine all ingredients and season to taste.

I have some small cans from some store bought food that I reuse for making the rounds. You can use a small bowl or ramekin as well. Stuff the food into the round or ramekin so it is fairly tight. Gently lift the round/ramekin. Garnish as desired.


Chow and Chatter said...

this likes wonderful could be in a 5 star restauant

Mary said...

This is just brimming with goodness. It's wonderful when what you eat tastes good and is good for your.

kat said...

A really lovely side dish, restaurant worthy!

ellie said...

As a veggie i adore roasted veg- and living in the UK it never gets to hot for the oven here!

You could always do a batch of veg and then freeze them in portions, then when you want them you could have them defrosted and cold on a nice salad or warm them slightly in the oven?

It looks beautiful as ever, you really do make and present food you know was made with love.

Lucy said...

An absolute wonderful way to have vegetables as roasting really brings out the flavors, and in this combination is making for a great side dish.

Donna-FFW said...

I LOVE roasted veggies with rice, this sounds wonderful. Your presentation is beautiful.

Grace said...

timbales are so neat and beautifully-presented! i love the colorful veggies you’ve included, both to look at and to eat.

Indigo said...

So simple, so good for you... and it looks beautiful, of course. This sort of thing just makes me happy (yes, I'm a giant food-nerd). And the barley suggestion definitely appeals... I might improvise a similar dish for tomorrow dinner with the vegetables we've got in ^__^.