Roasted Vegetables & Rice

I adore roasted vegetables. They are so crispy and flavorful. This can be a side dish, in which case, I'd skip the dressing. It makes a lovely vegetarian meal. I use brown rice for extra fiber and nutrients. This heart-healthy dish is one my hearty man will eat on occasion.

I use whatever vegetables I have on hand, but really anything goes. These I chose for the gorgeous color combination. I also add a couple of chicken bouillon cubes to the water the rice is cooking.

Roasted Vegetables & Rice

1 cup rice

1 small head broccoli, chopped

1 orange pepper, chopped

a bunch of grape tomatoes

3 garlic cloves minced

red pepper oil

a pinch of shredded cheese like cheddar

Dressing

1/4 cup olive oil

a few splashes red wine vinegar

a small spoonful Dijon mustard

parsley

oregano

pepper

Cook the rice according to directions (mine takes forever).
After you've chopped your vegetables, toss them in a pretty bowl.
Add the garlic.
Drizzle red pepper oil over and toss the mess of it.
Put it all in a roasting pan and roast at 355 degrees for 45 minutes or so.
Meanwhile, put all the dressing ingredients into a closed container and shake.
Mix the cooked rice with the dressing.
Add some cheese.
Toss in the roasted vegetables.
Ciao!

Make it a meal: Tis a meal. Lay off the meat for one night.

Wine: Chardonnay