Grilled Vegetable Rice Stack with Avocado & Lemon Herb Drizzle

🕒 Time

• Prep: 25 minutes

• Cook: 25 minutes

• Total: ~50 minutes

🍽 Serves

2–3 people

🛒 Ingredients

For the Rice

• 1 cup basmati or jasmine rice

• 2 cups vegetable broth (or water)

• 1 tbsp olive oil

• ½ tsp salt

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

For the Grilled Vegetables

• 1 medium zucchini, sliced into thick rounds

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small red onion, cut into thick rings

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp chili flakes

• Salt & black pepper to taste

For the Avocado Topping

• 1 ripe avocado, diced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp chopped fresh parsley or cilantro

• Pinch salt

• Pinch chili flakes

Optional Lemon Herb Drizzle (Highly Recommended)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• 1 tbsp finely chopped parsley

• Pinch chili powder

Whisk until emulsified.

👩‍🍳 Instructions

Step 1: Cook the Rice

1. Rinse rice under cold water until water runs clear.

2. In a saucepan, combine rice, broth, olive oil, and salt.

3. Bring to a boil.

4. Reduce to low, cover, and simmer for 15 minutes.

5. Remove from heat and let sit covered for 10 minutes.

6. Fluff with fork.

7. Stir in lemon juice and parsley.

Step 2: Prepare & Grill Vegetables

1. Preheat grill pan or outdoor grill to medium-high.

2. Toss zucchini, peppers, and onion with olive oil and spices.

3. Grill 3–4 minutes per side until char marks form and vegetables soften.

4. Do not overcook — they should remain slightly firm.

Tip: If no grill is available, roast at 425°F (220°C) for 18–20 minutes.

Step 3: Prepare Avocado

1. Gently toss diced avocado with lemon juice, olive oil, salt, herbs, and chili flakes.

2. Keep refrigerated until ready to use.

Step 4: Assemble the Stack (Plating Technique)

For the tall layered look:

1. Place a ring mold (or small bowl) in the center of the plate.

2. Add a firm layer of rice (press gently).

3. Layer grilled vegetables neatly in alternating colors.

4. Top with seasoned avocado cubes.

5. Carefully remove mold.

6. Drizzle lemon herb sauce around the plate.

7. Sprinkle extra parsley and chili flakes.

8. Optional: Finish with flaky sea salt.

🔥 Flavor Profile

• Smoky & slightly charred

• Fresh & herbaceous

• Light citrus brightness

• Creamy avocado contrast

• Mild heat from chili flakes

🥑 Add-Ons & Variations

• Add grilled halloumi or feta crumble

• Add chickpeas for protein

• Drizzle tahini sauce instead

• Add toasted pine nuts

• Use quinoa instead of rice

• Make it spicy with harissa

🥄 Chef Tips

✔ Cut vegetables evenly for uniform grilling
✔ Don’t overcrowd the pan
✔ Let rice steam-rest for fluffiness
✔ Add avocado last to prevent browning
✔ Use fresh herbs generously