By Emily Knapp

This colorful bowl of veggies is full of bright, tangy flavors from the mint chimichurri.


Time: 60 min.

Servings: 2


Grilled Vegetables

  • 1 Eggplant, cut into 1 inch steaks
  • 1 Large Zucchini, cut in half
  • 1 cup Cherry Tomatoes, cut in half
  • 1 Small Cucumber (or ½ large cucumber), ¼ inch slices
  • 1 cup Brown Rice (optional), cooked
  • ½ cup Brami Sea Salt & Vinegar Lupini Beans
  • 4 tbsp Olive Oil
  • ¼ tsp salt
  • Juice of ½ a lemon


Mint Tarragon Chimichurri

  • ½ cup Mint, minced
  • ¼ cup Tarragon, minced
  • 1/8 cup lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced or grated
  • ¼ tsp Kosher Salt
  • ½ cup Olive oil


Brami Hummus Base

  • 1/3 cup Brami Mediterranean Olive Hummus
  • 1 tbsp Water
  • 2 tbsp Tahini
  • 1/8 cup Lemon Juice (juice of ½ lemon)




  1. Slice eggplant into 1” thick rounds. Cut zucchini in half. Set aside.
  2. Cut cherry tomatoes in half. Set aside.
  3. Slice cucumbers into ¼ inch slices. Set aside.
  4. Heat grill or a saute pan with tablespoon oil.
  5. Grill or sear zucchini and eggplant until tender.
  6. Once zucchini and eggplant is cooked, cut into desired bite sized piece.
  7. While zucchini and eggplant are cooking, in a bowl combine cucumbers and tomatoes.
  8. To the mix, add 1 tablespoon olive oil, juice of ½ a lemon and ¼ teaspoon salt. Set aside.
  9. Cook brown rice according to product instructions. (I used frozen to keep it easy!)

Mint Tarragon Chimichurri

  1. In a small bowl, add minced garlic, mint and tarragon.
  2. Add in 1 tablespoon lemon zest and the juice of ½ lemon.
  3. Wisk in ¼ cup olive oil and season with salt to taste. Set aside.


Hummus Base

  1. In a small bowl add Brami Mediterranean Olive Hummus.
  2. Stir in tahini, lemon juice and water. Mix until well combined.


To assemble the bowl (1 serving)

    1. Spread a hefty spoon full of the hummus mix and smear it onto the plate.
    2. Add a 1/3 cup brown rice, 1/3 cup zucchini, 1/3 cup eggplant, ¼ cup tomato cucumber mix and ¼ cup Brami beans on top.
    3. Drizzle with mint tarragon chimichurri.

Keep reading...

Roasted Broccoli with A Spicy Hummus Sauce

Roasted Pumpkin and Apple Salad

Roasted Cauliflower Vegan Tacos