The Dish: Bellini's Ristorante -- Grilled Garden Vegetables with Short Brown Rice

The Chef: Vito Marcello
The Restaurant: Bellini's Ristorante in North Conway
The Dish: Grilled Garden Vegetables with Brown Rice

serves 4 (serve hot or cold)

INGREDIENTS
5 ounces split 2oz & 3 oz Italian Extra Virgin Olive Oil
2 oz Pinot Grigio
Table salt 2 teaspoons -- split 1 tablespoon for boiling rice pinch for sautéed & Grilled vegetables ½ teaspoon for dressing
1/8 teaspoon White pepper
½ teaspoon Black pepper
2 cups Short brown rice
5 cups Water
1 large Lemon (juice squeezed)
1 tablespoon Fresh parsley stemmed & chopped
2 tablespoons Fresh Marjoram stemmed & chopped -- split 1 tablespoon for Sautéed Vegetables the other tablespoon for the dressing. Save some whole stems with leaf's for garnish
Small eggplant: 6 OZ peeled and sliced length wise ¼ inch slices place in Platter dice end pieces place in bowl
Yellow Squash: 6 OZ peeled and sliced length wise ¼ inch slices place in Platter dice end pieces place in bowl
Green Squash: 6 OZ peeled and sliced length wise ¼ inch slices place in Platter dice end pieces place in bowl
Place the diced eggplant, green and yellow squash in the same bowl
Red Bell Pepper: 6 OZ Slice in half clean cut half the pepper in thirds dice the other half of the pepper set aside in bowl
Red Onion: 6 OZ Clean and dice set aside in bowl with red peppers
Sweet yellow pepper: cut length-wise then quartered place in Platter with Eggplant, Green and Yellow Squash
Baby Bella Mushrooms: 6 OZ cut into quarters place in bowl alone Set aside 6 or 7 whole Mushrooms for garnishing
Fresh Mozzarella 7 OZ cut into ¾ inch cubes
In the platter with vegetables add 2 OZ Olive Oil
Carefully toss until all vegetables are lightly coated with Olive Oil set aside for grilling.

METHOD
1. Place Rice in a small medium pot with water and salt cover bring to a soft boil reduce heat to a simmer cover & cook for 55 minutes or until liquid is absorbed
2. In a grooved skillet or BBQ Grill high heat add vegetables/mushrooms lightly salt the vegetables when cooked marked on one side turn repeat process once again grill marks should be on both sides once vegetables are cooked set aside for garnish
3. In a large frying pan on medium high heat add olive oil, diced red bell peppers and onions when onions are translucent add diced mushrooms, eggplant, green/yellow squash a pinch of salt ½ teaspoon white pepper one part marjoram when vegetables are tender add wine simmer for about a minute add hot cooked rice & mozzarella Mix well plate in a large platter then Garnish with Grilled Vegetables and marjoram.
4. Mix lemon juice, parsley, 3oz olive oil & salt to make dressing and pour over top and serve!
5. Buon Appetito Chef Vito..!

Bellini's Ristorante Italiano
33 Seavey St.
North Conway, NH 03860
(603) 356-7000

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