Harissa-Marinated Grilling Cheese

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• carrots
  2
• garlic
  1 clove
• grilling cheese
  8 oz
• harissa powder
  1 tbsp
• hot sauce
  1 tbsp
• jasmine rice
  ¾ cup
• lemon
  1
• olive oil
  3 tbsp
• salt
  to taste
• scallions
  2
• sour cream
  3 tbsp
• vegetable oil
  2 tbsp
• water
  1 c
• zucchini
  2

🍳 Cookware

• small bowl
• small bowl
• small pot
• medium bowl
• peeler
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Zest and quarter lemon , squeezing 3½ tsp juice into a small bowl . Trim and thinly slice scallions , separating greens and whites. Finely mince garlic .

   lemon: 1, scallions: 2, garlic: 1 clove
2. 

   2

   In another small bowl , combine sour cream , ½ tsp lemon juice, ¼ tsp garlic, ¼ tsp harissa powder , and 2 tsp water . Season with salt and black pepper . Set aside.

   sour cream: 3 tbsp, harissa powder: 1 tbsp, water: 1 c, salt: to taste, black pepper: to taste
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and remaining garlic. Cook until fragrant ⏱️ 30 seconds . Stir in jasmine rice and ¾ cup water. Bring to a boil, cover, and reduce heat to low. Cook until tender ⏱️ 10 minutes . Keep covered off heat.

   olive oil: 3 tbsp, jasmine rice: ¾ cup
4. 

   4

   Meanwhile, cut grilling cheese into four triangle-shaped wedges. Place in a medium bowl with remaining harissa powder, 1 tbsp olive oil, and a pinch of salt and pepper. Toss to coat. Trim ends from zucchini and carrots . Peel carrots. Using a peeler , shave zucchini and carrots lengthwise into thin ribbons, rotating until you reach the cores. Discard cores.

   grilling cheese: 8 oz, zucchini: 2, carrots: 2
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add zucchini, carrots, and a pinch of salt and pepper. Cook, tossing, until just tender ⏱️ 2 minutes . Transfer to another medium bowl , then add 1 tbsp lemon juice, 1 tbsp olive oil, and half the lemon zest. Season with salt and pepper. Toss to combine.

   vegetable oil: 2 tbsp
6. 

   6

   Heat a large drizzle of vegetable oil in the same pan over medium-high heat. Add cheese and cook until browned ⏱️ 2 minutes per side. Fluff rice, then stir in butter , remaining lemon zest, salt, and pepper. Divide between bowls, then top with veggies and cheese. Drizzle with sour cream mixture and hot sauce to taste. Garnish with scallion greens.

   butter: 1 tbsp, hot sauce: 1 tbsp