Preheat the oven to 375°

Cook the grains per your packages directions making enough for 2 cups.

Toast the seeds

Place in a dry non-stick pan over medium heat and toast until lightly browned. Watch carefully.

For the zucchini
For the breading, place the breadcrumbs, nutritional yeast, garlic, oregano parsley and salt into a wide bowl.

Place the flour in another bowl.

Make a batter by blending the oats, water, garlic, salt & pepper in a high speed blender until smoother. Pour into a 3rd bowl.

Place the zucchini rounds, a few at a time, first into the flour and coat lightly. Then place into the batter bowl. With your other hand, coat with the batter, lift and allow excess to drip off.

Last, place the zucchini into the breading. With your dry hand, press the breading into the zucchini.

Place on a non-stick baking sheet.

Bake for 30 minutes or until golden and crisp, turning after 15 minutes.

For the dressing
Place all of the ingredients into a blender and blend until creamy.

For the bowl
Use 1 large bowl or 4 individual ones.

Place the grains on the bottom of the bowl.

Around the edges, top with the zucchini slices, olives, artichoke, tomatoes, cucumbers, and peppers. Sprinkler the herbs and seeds over all.

Place the avocado in the center and drizzle the dressing. Serve extra dressing on the side.