I’ve been having fun plotting and planning healthy dishes over the past several weeks. Last nights dinner was really yummy so I thought I would share.
However there are just a few minor changes that I would make. First off I would omit the eggplant. Not that I don’t like it I thought it threw the texture of the dish off a little. And the other change I would make is go easier on the amount of rice I cooked.
With that said I will post the recipe exactly how I made it.
1 green bell pepper (chopped or sliced)
1 red sweet bell pepper (chopped or sliced)
1 sweet Italian pepper (chopped or sliced)
Half of a medium vanilla onion sliced
3 cloves garlic
1 small package Bella button mushrooms
1 small package Bella sliced mushrooms
Half of a medium eggplant (Cubed)
2 TBSP olive oil
Salt & Pepper
1.5 cups rice
I prepped my vegetables and put them in a ziplock bag with the 2 TBSP of olive oil, salt and pepper to taste. Made sure everything was coated and put in the fridge for a few hours.
This evening I decided to grill the veggies but you can do them either on the stove or in the oven, the choice is yours.
While the veggies were cooking I cooked my rice. Now I used just water but you can use any stock you like for added flavor. Once everything was done I plated the dish.
I really enjoyed this and definitely would make it again. This made two large servings but hey I was hungry anyway.