Pesto Veggie Rice Bowl

A healthy brown rice bowl, packed with fresh veggies and finished with a pesto-infused yogurt sauce.

Serves: 6 Save

Ingredients (12)

  • 2 tablespoon jarred pesto
  • 4 tablespoon plain yogurt
  • 1 teaspoon lemon juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pepper
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 1 medium yellow onion
  • 8 ounce button mushrooms
  • 1 pound asparagus, trimmed
  • 3 cup cooked brown rice (about 1/2 cup dry)

Ingredient Facts and Health Benefits

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  1. Heat grill to medium-high.
  2. Stir together 2 Tbsp jarred pesto, 4 Tbsp plain yogurt and 1 tsp lemon juice.
  3. In another bowl, mix 2 Tbsp olive oil and ½ tsp salt and pepper.
  4. Cut zucchini and yellow squash into wedges. Add to oil, along with mushrooms and asparagus, and toss to coat.
  5. Brush yellow onion wedges with oil and put into a grill basket. Cook about 5 minutes, turning to brown evenly. Add mushrooms to the grill basket.
  6. Place zucchini, yellow squash and asparagus on grill grates. Cook, turning often, 8 to 10 minutes.
  7. Place 3 cups cooked rice in a large serving bowl and pile vegetables on top. Drizzle with pesto mixture.