Baked Zucchini and Vegetables with Brown Rice

One of the most appealing dishes I have is an oval ceramic plate with handles, made in Portugal and bought on sale at Williams-Sonoma several years ago.   The dish was the inspiration for tonight’s dinner.

The recipe was my own and pretty straightforward.

Prep was pretty easy in three stages: aromatic vegetables, rice, and the zucchini.

Putting it together was simple, and baking it in a pre-heated 350º F. oven was easy.  A brief broiling at the end ensured proper browning.  Adding some fresh basil leaves and a drizzle of olive oil was a good finishing touch.  Served with a 2012 Bovale (Bobal grapes from Spain), it was a delightful dish.

This entry was posted in Almost-Vegan, Food, Vegetarian, Wine. Bookmark the permalink.

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