Roasted balsamic cabbage, green beans, purple onions, and roma tomatoes on lemon pepper rice, garnished with chopped green onions.

Now, go make it.

Prepare your rice for a quick saute.  (Want to know a great secret?  I make a bunch of rice at a time and freeze it in pre-packaged portions to make it easy to make rice dishes.  Actually, that’s a lie.  I make the other hungry vegan make the rice, since I suck at making rice.  BUT, I do package it up, so there.)

Drizzle a little balsamic vinegar, olive oil, salt and pepper over  1/2 inch slices of red cabbage, rings of red onions, green beans, and halved roma tomatoes and broil until soft and tender.  You’ll know when they are done.

Saute your rice in (1 – 1 1/2 tablespoon or so- depending on how much rice you use) olive oil and vegan margarine (just a tad – like 1/2 teaspoon or so) with spices such as Bragg’s or sea salt, and pepper.  Near the end of the saute, add lemon zest and juice, and chopped green onions.  Cook until the green onions, also known as scallions, are tender.

Remove, dump on a plate and burn your mouth enjoying.  Or, not – if you can wait till it cools a little.  I couldn’t though.