Summer! Summer! Summertimeeee! Sorry, I just had to say that. So yeah, I’m in full swing with grilling season. I love to crank up the grill any time I get a chance. And considering it’s much hotter, it beats turning on the oven on most days. I actually had planned on cooking this meal during the holiday weekend, but after running in the AJC Peachtree Road Race, and getting completely drenched from the rain that morning, I changed my mind. This was my second year running in that race (10k) and I think I will most certainly continue doing it for as long as I can. There’s no feeling like it. I’m also hoping to compete in the Atlanta “10 Miler” later this year, so we’ll see how that goes.
Back to grilling, so I decided throw on some of my favorite veggies along with Halloumi Cheese and serve it over some Brown Rice. Then I topped it with a little bit of Chimichurri Sauce. The cheese can obviously be omitted if you’re vegan, but I think it really compliments this dish well. Have you ever had Chimichurri sauce? If you haven’t, then you must start today! I absolutely love it! And if you’re not a big cilantro fan, feel free to substitute it with fresh oregano and parsley, those taste great as well.
Recipe: Serves 4 – 5
1 Red Bell Pepper (cut into 1 inch strips)
1 Yellow Bell Pepper (cut into 1 inch strips)
1 small Yellow Onion (1/2 inch thin slices)
2 medium Yellow Summer Squash (1/4 inch thin slices)
2 medium Zucchini (1/4 inch thin slices)
2 small Bok Choy (Halved)
1 small Red Onion (1/2 inch thin slices)
1 handful of Asparagus (cut off the stalky hard ends, about 1 inch)
8 oz. (roughly) package of Halloumi Cheese (1/4 inch thin slices)
1 cup of Long Grain Brown Rice
2 cups of Water
A dash of Sea Salt
Ingredients for Chimichurri Sauce:
1 cup of Cilantro( lightly packed and finely chopped)
4 – 5 tablespoons of Extra Virgin Olive Oil
1 – 2 tablespoon of Red Wine Vinegar
3 cloves of Garlic (finely minced)
1/4 teaspoon of Sea Salt
1/4 teaspoon of Ground Black Pepper
1 pinch of Red Chili Flakes (optional)
When cooking the rice, rinse rice thoroughly and then in a medium pot bring rice, salt and water to a boil, then turn heat down low and let it simmer with slotted lid, until all the water has cooked away. Around 20 minutes or so.
Prepare your veggies/cheese by slicing them into big chunks, because you don’t want them to fall through your grill. You can slice them into smaller bite size pieces after they are done cooking, if you’d like. Heat your grill to a medium flame, add a little sea salt/black pepper and drizzle a little olive oil onto your veggies (if you’d like) and cook vegetables/cheese for about 5-10 minutes or until you’ve got some nice grill marks on both sides and your veggies and cheese are done. The cheese will begin to puff up as it cooks and deflate, as it cools. I would most definitely cook the cheese last.
For your sauce, in a medium bowl, mix all ingredients together and set to the side. You can prepare this ahead of time if you prefer.
Now, the fun part! Plate your rice and load on your Veggies and Cheese and then top them with a little sauce.
Serve and enjoy! xoxo