Title: Grilled Spring Vegetables with Basil Rice
Categories: New, Vegtime6
Yield: 6 servings

---------------------------------VEGETABLES---------------------------------
1 lg Leek with thick green top
-cut off
Halved lengthwise and
-cleaned
1 lb Asparagus
1 Red bell pepper
Cut into 2-inch strips
1 Red onion
Sliced into 1/2-inch rings
1 Asian or Japanese eggplant
Sliced 1/4-inch thick
1 tb Olive oil
1/4 c Balsamic vinegar
3 Cloves garlic; chopped
1 ts Salt

------------------------------------RICE------------------------------------
1 tb Olive oil
1/2 md Onion; chopped fine
1 md Carrot; chopped fine
1 Stalk celery; chopped fine
1 ts Minced garlic
Salt and pepper; to taste
1 c Rice
1 1/2 c Vegetable stock
3 tb Chopped fresh basil

----------------------------------TOMATOES----------------------------------
3 md Tomatoes
Seeded and chopped
Salt and pepper to taste
4 Scallions; chopped

MAKES 6 SERVING VEGAN

Asian or Japanese eggplants are long and straight and range in color from
purple to striated. The flesh is more tender and sweeter than its larger,
thicker cousin, the common purple eggplant.

VEGETABLES: Cut each leek half in half crosswise. Snap thick stem from each
asparagus stalk.

Place leek, asparagus, pepper, onion and eggplant in shallow bowl. Add oil,
vinegar, garlic and salt and marinate for 20 minutes.

RICE: Heat oil in large nonstick saucepan with tight-fitting lid on medium
heat. When oil is hot, add onion, carrot, celery and garlic and heat until
aromatic, about 2 minutes. Season with salt and pepper; add rice, stirring
to coat well. Add stock; bring to a boil over high heat. Add basil, cover
tightly and reduce heat to a simmer. Cook over low heat until liquid is
absorbed, about 20 minutes. Preheat grill or broiler. Cook marinated
vegetables on grill or 4 inches from heat under broiler until lightly
browned, turning once, from 4 to 15 minutes. Check vegetables every couple
of minutes as they cook at different rates. Asparagus will be done first at
about 4 minutes, then leek, eggplant, pepper and finally the onion at 1 5
minutes. Return vegetables to marinade. Turn grill or broiler off and keep
vegetables in warm oven while rice finishes cooking.

TOMATOES: Heat tomatoes in non-stick saute pan over medium-high heat.
Season with salt and pepper. Stir in half of scallions.

Fluff cooked rice with fork and place on serving plates. Top rice with
tomato and scallion mixture and grilled vegetables. Garnish with remaining
scallion. Makes 6 servings.

PER 2-CUP SERVING: 232 CAL.; 6G PROT.; 6G TOTAL FAT (1G SAT. FAT); 40G
CARB.; 0 CHOL.; 522MG SOD.; 4G FIBER

Converted by MC_Buster.

By Kathleen on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 46

Converted by MM_Buster v2.0l.