2 t oil, 2 shallots – thinly sliced, s & p, Fry 7-8 min til browned and crispy
1 pint cherry tomatoes, cut in half, 2 t oil,1/4 t salt and pepper. Back at 375 on parchment paper til blistered and bubbly. Check at 20 min.
Simmer 1/4 c lentils, 1/2 c brown rice, 1 1/2 c water for 30 min.
Stir in garlic, sage, 2T parsley, 2 t lemon juice, ginger, s & p, 1/2 of shallots.
4 zucchini, cut in half lengthwise and seedy part scooped out.
Rub on 1 T oil, 1/2 t salt, pepper, 1/4 c chopped walnuts, toasted.
Grill 5 -7 min., hollow side down, flip and grill 5 – 7 min
Stuff with mixture, top with roasted tomatoes, walnuts, 2 T parsley, and crispy shallots
Heat and serve