Grilled Vegetables with Saffron Rice

Ingredients

• 1 3/4 Cups Vegetable Or Chicken Broth
• 1 Cup Saffron Rice
• 1/4 Cup Olive Oil
• 1/2 Teaspoon Kosher Sea Salt Flakes
• 1/4 Teaspoon Ground Black Peppercorns Dustless
• 2 Medium Bell Peppers, cut into 1-inch wide strips
• 1 Bunch Asparagus, trimmed
• 1 Zucchini, 1-inch wide spears
• 1 Teaspoon Capers
• 1/4 Cup Slivered & Blanched Almonds, toasted