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Mediterranean Inspired Ancient Grain and Grilled Vegetables with lemon Herb Prawns


  • 1 cup of mixed grains: quinoa, oats, millet, amaranth, konawa.
  • 2 cups water
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 onion
  • 1/2 cup crimini mushrooms
  • 3 green onions
  • 1/2 small eggplant
  • 8 regular tiger prawns
  • 1 small tomato
  • 4 leaves of iceberg lettuce
  • extra virgin olive oil
  • salt
  • pepper
  • 1 tablespoon basil paste
  • 1 teaspoon oregano
  • 1/4 cup of fresh parsley
  • 2 cloves garlic
  • 1 lemon


  1. Peel, devein and wash the prawns, then dry.
  2. Place prawns in a bowl. Add 1 tablespoon of olive oil.
  3. Mix in 1/2 teaspoon basil paste, 1/2 teaspoon oregano, minced garlic clove, salt, pepper, 1 tablespoon lemon juice. Mix well and set aside.
  4. Cut zucchini, eggplant, red and yellow peppers, onions, and mushrooms into about 1/8 inch lengthwise slices. Toss with a drizzle of olive oil.
  5. Heat grilling pan on high heat till hot, then lower heat a bit.
  6. Grill vegetables separately starting with eggplant, then zucchini, peppers, mushrooms, and last onions.
  7. Place grilled vegetables in a bowl. Blend with salt, pepper, basil paste, oregano and garlic and a drizzle of olive oil. Set aside.
  8. Put prawns in a grilling pan. While this is cooking, start cooking the grains.
  9. Turn prawns after a few minute to ensure they are cooked throughout.
  10. In a pot bring water to boil and salt to taste. If you want you could use vegetable stock or stock of your choice. Add 1 cup grain combination. Bring to a boil 15 to 20 minutes, covered with a lid, until water is dissipated.
  11. Take off heat and let stand 3 minutes. Take lid off and with a fork fluff the grains.
  12. In a sauté pan heat olive oil, add chopped green onion. Put cooked grain in and toss grilled vegetables.
  13. Dice tomato, and place in a bowl. Add olive oil, salt, pepper, basil.
  14. On a plate place grains top with a leaf of iceberg lettuce and diced tomatoes. Place 2 grilled prawns on top of tomatoes and drizzle olive oil.
  15. Serve.


  • Serving Size: 4 portions
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