Preheat oven to 400º F. Peel off the outer layer of the garlic bulb, leaving the garlic cloves with their skin on and attached as one bulb. Cut 1/2" off the top of the bulb to expose the garlic.
Place the garlic bulbs on a lined baking sheet, cut side up, and drizzle with 2 tablespoons of olive oil. Bake for 30 minutes or until garlic is soft. Remove from oven and allow to cool.
When the garlic is cool, remove from skins. Add to a food processor or blender and blend until smooth. To the garlic, add the white wine vinegar, Dijon mustard, and honey. Mix until combined.
With the food processor running, slowly incorporate the remaining olive oil until thick and creamy. Mix in lemon basil and season with salt and pepper.
Cook brown rice according to package directions.
While the brown rice is cooking, toss the sliced pattypan and bell peppers in 2 tablespoons of vinaigrette. Heat grill to medium-high. Grill vegetables until they begin to brown on both sides, 2-3 minutes per side.
When the rice is cooked, stir in chia seeds. Top with grilled vegetables and drizzle with vinaigrette.