Grilled Or Roasted Veggies<\/h4>\n\n- \n
\n- 1 red bell pepper, cubed<\/li>\n
- 1 green bell pepper, cubed<\/li>\n
- 1 eggplant, cubed
\n![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Greek-Veggie-Bowl-3-150x150.jpg\")
<\/h4>\n<\/li>\n
- 1 red onion,\u00a0sliced<\/a><\/li>\n
- 1 large zucchini,\u00a0sliced<\/a><\/li>\n
- 2 cups grape tomatoes<\/li>\n
- 2 tablespoons\u00a0extra-virgin olive oil<\/a><\/li>\n
- 1 teaspoon\u00a0fine sea salt<\/a><\/li>\n
- 1\/2 teaspoon\u00a0black pepper<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Cauliflower Rice: (See notes for regular rice)<\/h4>\n\n- \n
\n- 1 teaspoon\u00a0extra-virgin olive oil<\/a><\/li>\n
- 1 garlic clove,\u00a0minced<\/a><\/li>\n
- 1\/2 onion, finely diced<\/li>\n
- 1 bag cauliflower rice, or 1 head of cauliflower, riced<\/li>\n
- 1\/2 lemon, juiced<\/li>\n
- 1 bunch fresh dill,\u00a0chopped<\/a><\/li>\n
- 1 bunch fresh cilantro,\u00a0chopped<\/a><\/li>\n
- 1 bunch fresh parsley,\u00a0chopped<\/a><\/li>\n
- 1\/2 teaspoon\u00a0black pepper<\/a><\/li>\n
- 1\/2 teaspoon\u00a0fine sea salt<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Everything Else<\/h4>\n\n- Hummus, for topping (homemade or store-bought)<\/li>\n
- Optional: crumbled feta cheese<\/li>\n<\/ul>\n\n
Directions<\/h2>\n\n\n- Preheat oven to 200\u00b0C.<\/li>\n
- Line a baking sheet with parchment paper and\u00a0spread veggies across it in one single layer. Toss with\u00a0extra-virgin olive oil<\/a>, sea\u00a0salt<\/a>, and\u00a0black pepper<\/a>. Bake for 45-5o minutes, or until veggies are soft and start to blister.<\/li>\n
- Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.<\/li>\n
- Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using),\u00a0and serve right away or store in an airtight container for later.<\/li>\n<\/ol>\n
<\/p>\n<\/div>\n<\/div>\n
\nRecipe Notes<\/h2>\n\n- *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!<\/li>\n<\/ul>\n<\/div>\n
- \n
- 1 red bell pepper, cubed<\/li>\n
- 1 green bell pepper, cubed<\/li>\n
- 1 eggplant, cubed
\n<\/h4>\n<\/li>\n - 1 red onion,\u00a0sliced<\/a><\/li>\n
- 1 large zucchini,\u00a0sliced<\/a><\/li>\n
- 2 cups grape tomatoes<\/li>\n
- 2 tablespoons\u00a0extra-virgin olive oil<\/a><\/li>\n
- 1 teaspoon\u00a0fine sea salt<\/a><\/li>\n
- 1\/2 teaspoon\u00a0black pepper<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Cauliflower Rice: (See notes for regular rice)<\/h4>\n
- \n
- \n
- \n
- 1 teaspoon\u00a0extra-virgin olive oil<\/a><\/li>\n
- 1 garlic clove,\u00a0minced<\/a><\/li>\n
- 1\/2 onion, finely diced<\/li>\n
- 1 bag cauliflower rice, or 1 head of cauliflower, riced<\/li>\n
- 1\/2 lemon, juiced<\/li>\n
- 1 bunch fresh dill,\u00a0chopped<\/a><\/li>\n
- 1 bunch fresh cilantro,\u00a0chopped<\/a><\/li>\n
- 1 bunch fresh parsley,\u00a0chopped<\/a><\/li>\n
- 1\/2 teaspoon\u00a0black pepper<\/a><\/li>\n
- 1\/2 teaspoon\u00a0fine sea salt<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
Everything Else<\/h4>\n
- \n
- Hummus, for topping (homemade or store-bought)<\/li>\n
- Optional: crumbled feta cheese<\/li>\n<\/ul>\n\n
Directions<\/h2>\n
\n- \n
- Preheat oven to 200\u00b0C.<\/li>\n
- Line a baking sheet with parchment paper and\u00a0spread veggies across it in one single layer. Toss with\u00a0extra-virgin olive oil<\/a>, sea\u00a0salt<\/a>, and\u00a0black pepper<\/a>. Bake for 45-5o minutes, or until veggies are soft and start to blister.<\/li>\n
- Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.<\/li>\n
- Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using),\u00a0and serve right away or store in an airtight container for later.<\/li>\n<\/ol>\n
<\/p>\n<\/div>\n<\/div>\n
\nRecipe Notes<\/h2>\n
- \n
- *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!<\/li>\n<\/ul>\n<\/div>\n
- 1 garlic clove,\u00a0minced<\/a><\/li>\n
- 1 teaspoon\u00a0extra-virgin olive oil<\/a><\/li>\n
- 1 large zucchini,\u00a0sliced<\/a><\/li>\n