Roast vegetable rice salad
recipe

Tasty Roast vegetable rice salad Recipe

This salad is a combination of brown rice, crunchy vegetables, balsamic vinegar and fresh rocket.
Roast vegetable rice salad
Prep Time : 0:20 | Cook Time : 1:00 | Total Time : 1:20 | Serving : 8 person.

Ingredients

  • 1kg sweet potato, peeled and cut into 2cm pieces

  • 2 medium eggplants, cut into 3cm pieces

  • 1 large red onion, peeled and cut into wedges

  • 1 1/2 cups brown rice

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil spray

  • 150g pitted kalamata olives

  • 100g rocket

  • Spray olive oil

  • 2 red capsicums, cut into 3cm pieces

Method

  • Step 1

    Preheat oven to 190C or 170C fan. Spray 2 large oven trays with oil, spread over the vegetables and spray them with oil. Bake for 1 hr until tender. Cool to room temperature.

  • Step 2

    Cook the rice in a large pan of boiling water until tender. Drain and cool slightly. Transfer to a large bowl and add the combined vinegar and oil. Season generously with salt and freshly ground pepper. Stir gently with a large metal spoon which won’t crush the rice.

  • Step 3

    Add vegetables and olives and fold to combine. Add baby rocket just before serving.

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