One of the most appealing dishes I have is an oval ceramic plate with handles, made in Portugal and bought on sale at Williams-Sonoma several years ago. The dish was the inspiration for tonight’s dinner.
The recipe was my own and pretty straightforward.
Prep was pretty easy in three stages: aromatic vegetables, rice, and the zucchini.
Putting it together was simple, and baking it in a pre-heated 350º F. oven was easy. A brief broiling at the end ensured proper browning. Adding some fresh basil leaves and a drizzle of olive oil was a good finishing touch. Served with a 2012 Bovale (Bobal grapes from Spain), it was a delightful dish.