Mean Mozzarella Bowl
For this incredible Mean Mozzarella Bowl, you don’t have to use a specific amount of any one ingredient. Decide how much you’ll need for your group and judge from there. Plus, throw in any veggie you like to make it your signature dish.
We do recommend making more than you’ll need so you’ll (hopefully) have leftovers!
Ingredients:
- Any combination of seasonal, grill-friendly veggies. Consider: zucchini, summer squash, eggplant, a variety of bell peppers, and broccolini.
- Balsamic vinegar- enough to give all the veggies a good bath
- Full bottle of Extra-Virgin Olive Oil
- Sea Salt and Black Pepper
- Cooked quinoa: Tip: cook it in vegetable stock to an add extra kick (make enough to fill about half the bowl)
- Fresh basil
- A sweet, white vinegar dressing
- One or two fresh lemons
- Bite-sized mozzarella balls packed in water (find in your specialty cheese section) Also known as Ciliegine.
- An avocado or two cut into cubes or slices. Tip: drizzle some lime juice on them so they don’t brown
- BONUS: use Truffle Oil for enhanced flavor
Instructions
Prep your veggies. Cut them into roughly 1/4-inch thick slices. Place them in a large ziploc bag and DRENCH them in olive oil, balsamic vinegar, salt and pepper.
Cover the bag and let marinade for at least 15 minutes. While your medley marinates, bring the grill up to temperature. 400 degrees works great to tenderize your veggies while locking in the flavors of the marinade. Grill until they have grill marks on each side, then let cool.
Note: Green Mountain Grill’s teflon-coated cooking mats make this easier on you!
Prep your quinoa. Cook quinoa according to package directions. Let cool. Sprinkle with salt, pepper, and toss with your sweet, white vinegar dressing and the juice of your lemons. Finely chop your basil, add to quinoa, and toss.
Break out the mozzarella balls! Drain them from their package. You don’t need their water.
Arrange your bowl. Fill your bowl, from left to right, with quinoa, mozzarella, and grilled veggies. Drizzle a tiny bit of truffle oil and dark balsamic over ciligiene (truffle-flavored balsamic works great, too). Garnish with avocado slices, and any basil you have left.
As a special note – if you want to make this recipe vegan, you can skip the mozzarell and stick with plain veggies or a bit of cooked tofu.
Recipe and photo from Green Mountain Grills.
