© 2018 Green Kitchen Stories Grain_platter_1

Roasted Veggie Grain Platter

Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. ”You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam”. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes.

Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below.

So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well.

We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures.

Grain_platter_2

Roasted Veggie Grain Platter with Bell Pepper Salsa
Serves 4

To make this vegan, you can simply skip the eggs and feta cheese.

1 x 250 g bag Zeta 5-grain mix (or grains of choice)

Roasted vegetables:
1 bunch carrots
3 purple spring onions or 2 red onions
2 small zucchini
1 tbsp olive oil
sea salt

Bell pepper & olive salsa:
100 ml / 1/3 cup grilled marinated bell pepper
100 ml / 1/3 cup Lecchino olives
3 tbsp capers
5-6 stalks fresh parsley and mint
1/2 lemon, juice
4 tbsp olive oil

Topping:
2-3 medium soft boiled eggs
150 g feta cheese
100 ml / 1/3 cup hazelnuts, toasted and chopped
2 handfuls mache lettuce
6 heirloom cherry tomatoes, halved
1 bunch radishes

Preheat the oven at 200°C / 400°F and cover a baking tray with baking paper.
Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes.
Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready.
Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed.
Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side.

Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

21 Comments

  1. Posted 27 Mar ’18 at 12:06 | #

    This looks incredible – I’m salivating just looking at the photo! ❤️ I love how you make healthy food look so appetising and beautiful. If everyone made food like you, we’d all be healthy, haha! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Emma
    Posted 27 Mar ’18 at 12:15 | #

    Love the story of little Isac and the croissants. And this recipe looks and sounds perfect for the holiday.
    Also so impressed with all your videos!

  3. Posted 27 Mar ’18 at 12:59 | #

    Amazing looking food

  4. iris
    Posted 27 Mar ’18 at 14:49 | #

    Running and diet make a great combination. I’m also training for a half marathon with SportMe marathon trainerand switching to a healthy diet in also on my list. Your blog posts are a great start.

  5. Cindy
    Posted 27 Mar ’18 at 19:35 | #

    Hey I just wanted to tell you guys your recipes are really helping me eat more vegetables. Honestly I was no health guru before I came across your blog, I just liked eating cake stuff like that. Your pictures are so pretty and you guys have inspired me to start meal prepping and eating more whole grains. I love your quiche recipes as well.

  6. Mindy
    Posted 27 Mar ’18 at 19:49 | #

    Isac’s croisssant enthusiasm reminds me of my son’s totally unexpected interest in Marco Polo at the same age. Where do these things come from?! So funny! One thought is you can use his interest in helping you cook to count ingredients and measure. Math can be snuck in just like spinach in crepes. ;)

    • Posted 27 Mar ’18 at 21:40 | #

      Haha, yes it is funny when kids get hooked on narrow subjects. Great idea to sneak in some math in the kitchen Mindy. Count the croissants ;) But to be honest, I’m not too worried. He’s got plenty of time to learn.
      /D

  7. Posted 28 Mar ’18 at 00:16 | #

    The presentation of your meals always looks like artwork. Look at the color of those vegetables–beautiful beautiful indeed! Also, Isac’s little statement about croissants was so sweet! Yes, croissants do require a lot of butter indeed–it’s so cool that he knows the process of creating them!

  8. Posted 28 Mar ’18 at 13:24 | #

    This platter matches perfectly with any kinds of bread. I was wondering why you didn’t cut the body part of the carrots xD

    Besides, if I want to mix it with some sauces, can you recommend me some?

  9. Posted 28 Mar ’18 at 14:22 | #

    And so easy to pull together too – you can have the roasted stuff prepped from the weekend. Brilliant!

  10. Posted 28 Mar ’18 at 17:26 | #

    Love this bowl and love the croissant story even more! Your food really inspires, the colours, the ingredients, the simpleness of the recipes… Great stuff!!

  11. Livia
    Posted 29 Mar ’18 at 03:07 | #

    Hi David,
    I am curious what TV baking show little Isac watched? We are Germans who live currently in the US but we will move to Sweden next year. I guess watching TV baking in Swedish will be greatly enjoyed among my small fry ;-) And thanks for your wonderful and inspiring recipes we enjoyed over the last years. I think our first one was your Yoga Pot! Livia

    • Posted 31 Mar ’18 at 22:26 | #

      Hi Livia, it’s a baking show for kids called Sockerbagarna that both Elsa and Isac love to watch. Unfortunately it doesn’t run anymore but it’s still available online.

  12. Posted 29 Mar ’18 at 14:03 | #

    nice recipies , i will try this once and ask my friends to give feedback on your post also :)

  13. kate
    Posted 30 Mar ’18 at 06:11 | #

    This was super delicious! Thank you

  14. iris
    Posted 30 Mar ’18 at 13:15 | #

    Wow, super light and healthy. Thanks for posting and keep up the good work! I’m trying to get in shape this spring. I’m training for a half marathon with SportMe running app which calculates pace, time, altitude and calories burned.

  15. Posted 2 Apr ’18 at 22:04 | #
  16. Jacky
    Posted 5 Apr ’18 at 07:31 | #

    Oh gosh, it looks delicious and of course healthy too!!!

    How you able to came out with these recipes and ideas?
    Gonna try it some other day.. =P

    Just a sharing, this cookbook can be pretty good too !
    Check it out at https://bit.ly/2EjYMb2

  17. Posted 6 Apr ’18 at 03:06 | #

    Everything you post is just amazing in terms of colors and flavors. This platter looks so cool – I’d just have to make sure I didn’t pick at it while making it.

  18. Posted 7 Apr ’18 at 08:59 | #

    This was super delicious! Thank you so much
    https://www.marksductcleaning.com.au/

  19. Posted 12 Apr ’18 at 12:14 | #

    Love this colourful veggies recipe. I am impressed with your detailed description. Bookmarking it for my coming weekend.

    http://cookwithsilpa.com/

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