VeggieMixedGrill_Small-940x400

Zea Z-Lightful Veggie Mixed Grill

Ingredients

  • To make the Thai vinaigrette:
  • 1 cup White Distilled Vinegar
  • 1 cup Monin Sugar Free Simple Syrup
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Red Curry Paste
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Dijon Mustard
  • ¼ cup Roasted Garlic (pureed)
  • 1 cup Peanut Oil
  • to make the quinoa salad:
  • 2 quarts Water
  • 2 teaspoon Kosher Salt
  • 1 each Red Quinoa (2 pound package – Indian Harvest)
  • 1 cup Red Radish – sliced 1/8” thick
  • 1 ½ cup Green Grapes – sliced in half
  • 3 cups Celery – sliced 1/8” thick
  • 1 cup Raisins
  • 1 cup Chopped Green Onions
  • 2 cups Thai Vinaigrette
  • To make the basil vinaigrette:
  • 1 cup Pesto
  • 1 ½ tablespoons Dijon Mustard
  • ½ tablespoon Granulated Sugar
  • ½ cup White Balsamic Vinegar
  • ½ cup Extra Virgin Olive Oil
  • ½ cup Vegetable Oil
  • To prep and cook the vegetables:
  • 1 Portobello Mushroom Cap each
  • 4 Asparagus Spears each
  • ½ Roma Tomato each
  • ½ Zucchini each
  • 2 brushes of Extra Virgin Olive Oil
  • ½ teaspoon Salt & Pepper
  • To assemble the dish:
  • ½ cup Quinoa Salad
  • 1 tablespoon Almonds
  • Aforementioned Grilled Vegetables
  • Large Pooch Micro greens
  • A Drizzle of Basil Vinaigrette

Instructions

  • To make the Thai vinaigrette:
  • Measure all ingredients except the vegetable oil into a large mixing bowl.
  • Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
  • Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
  • To make the quinoa salad:
  • Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
  • Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
  • Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
  • Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
  • Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
  • Transfer the cooled Quinoa into a large mixing bowl.
  • Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
  • Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
  • To make the basil vinaigrette:
  • Place all ingredients into a blender.
  • Blend until all ingredients are smooth and the oil has emulsified.
  • To prep and cook the vegetables:
  • Wash all ingredients thoroughly, and remove the stems from the mushroom caps.
  • Remove the bottom portions of asparagus spears by gently bending until the spears snap. The spears will naturally snap where the tough portion of the spears begin.
  • Trim the top and bottom off the tomato, then cut the tomato in half crosswise.
  • Trim the top off the zucchini to remove the stem, then cut the zucchini in half lengthwise.
  • Place vegetables on a platter and brush with extra virgin olive oil.
  • Sprinkle vegetables with salt & pepper seasoning.
  • Place vegetables on a hot grill and grill until score marks appear.
  • Once they appear, rotate the mushroom, and zucchini to achieve a “diamond” grill mark.
  • Once the “diamond” grill marks appear, flip the mushroom, zucchini, and tomato. Cook all vegetables until the following quality indicators are achieved:
  • To assemble the dish:
  • Place a 3" plastic PVC ring at the upper left portion of a coupe round plate.
  • Place the Quinoa Salad in the plastic PVC ring, and lightly press down to form the mold.
  • Sprinkle almonds over just the quinoa salad.
  • Place the grilled portobello mushroom cap at the right edge of the plate with the smooth side facing up.
  • Place the Roma tomato half on top of the portobello mushroom cap with the cut side facing up.
  • Place the asparagus spears on top of the Roma tomato half so that they form an 'X' across the tomato.
  • Cut the zucchini into 3 wedges and stack on the plate next to the other vegetables.
  • Gently remove the PVC ring from the Quinoa Salad.
  • Place a large pooch of microgreens on top of the Quinoa Salad.
  • Drizzle basil vinaigrette all over the grilled vegetables.

Instructions.

  • To make the Thai vinaigrette:
  • Measure all ingredients except the vegetable oil into a large mixing bowl.
  • Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
  • Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
  • To make the quinoa salad:
  • Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
  • Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
  • Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
  • Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
  • Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
  • Transfer the cooled Quinoa into a large mixing bowl.
  • Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
  • Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
  • To make the basil vinaigrette:
  • Place all ingredients into a blender.
  • Blend until all ingredients are smooth and the oil has emulsified.
  • To prep and cook the vegetables:
  • Wash all ingredients thoroughly, and remove the stems from the mushroom caps.
  • Remove the bottom portions of asparagus spears by gently bending until the spears snap. The spears will naturally snap where the tough portion of the spears begin.
  • Trim the top and bottom off the tomato, then cut the tomato in half crosswise.
  • Trim the top off the zucchini to remove the stem, then cut the zucchini in half lengthwise.
  • Place vegetables on a platter and brush with extra virgin olive oil.
  • Sprinkle vegetables with salt & pepper seasoning.
  • Place vegetables on a hot grill and grill until score marks appear.
  • Once they appear, rotate the mushroom, and zucchini to achieve a “diamond” grill mark.
  • Once the “diamond” grill marks appear, flip the mushroom, zucchini, and tomato. Cook all vegetables until the following quality indicators are achieved:
  • To assemble the dish:
  • Place a 3" plastic PVC ring at the upper left portion of a coupe round plate.
  • Place the Quinoa Salad in the plastic PVC ring, and lightly press down to form the mold.
  • Sprinkle almonds over just the quinoa salad.
  • Place the grilled portobello mushroom cap at the right edge of the plate with the smooth side facing up.
  • Place the Roma tomato half on top of the portobello mushroom cap with the cut side facing up.
  • Place the asparagus spears on top of the Roma tomato half so that they form an 'X' across the tomato.
  • Cut the zucchini into 3 wedges and stack on the plate next to the other vegetables.
  • Gently remove the PVC ring from the Quinoa Salad.
  • Place a large pooch of microgreens on top of the Quinoa Salad.
  • Drizzle basil vinaigrette all over the grilled vegetables.
 
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