Balsamic roasted cherry tomatoes and zucchini on broccoli rice

I got my hands on some fresh Grana Padano few days back, and i have been using it on everything from salads to vegetables to rice to pastas! I just love the flaky texture and the fresh taste compared to the grated and preserved one. One of the dishes on which it worked like magic was balsamic roasted zucchini and cherry tomatoes. Served over some broccoli and butter beans rice, it was simply divine!

For 4 servings:
200 gms mediterranean rice (u could use any other that u like as well)
1 cup boiled butter beans (tender but not squishy)
2 cups broccoli florets
2 medium zucchini
200 gms cherry tomatoes
2 tbsps olive oil
1 tbsb balsamic vinegar
2 cloves garlic, minced
a handful of basil leaves, chopped
salt and pepper
1/2 cup grana padano or parmesan shavings (can also be substituted with the grated versions)

Put a big pot of water to boil, adding a generous amount of salt. Cook the rice in it for 13-15 minutes according to the type and quantity of rice. Add the broccoli florets 5-7 minutes before the rice is done. (You could boil the broccoli seperately as well. I like to do it with the rice so that it breaks down a bit and gives some color to the rice).

Meanwhile, cut the zucchini length-wise into 6-8 pieces. If it's too long, then you could split it into two pieces before doing that. Marinate the zucchini and cherry tomatoes in a bowl with the olive oil, garlic and vinegar. Grill/roast/sautee (whichever you prefer) the zucchini for 5 -7minutes, and the tomatoes for about 2 minutes. Add salt and pepper. Turn off the flame and top with the basil.

Drain the cooked rice and mix the butter beans with it. Serve the rice onto plates and top with the zucchini and cherry tomatoes, pouring any juice from them that remains as well. Finally top with the grana padano shavings and serve hot.

PS - The balsamic roasted cherry tomatoes or zucchini on their own would make a great side dish as well.