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Roasted Vegetables with Rice
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Ingredients | |
1 small | eggplant, diced |
1 | red bell pepper, diced |
1 | yellow/ green bell pepper, diced |
1 | red onion, diced |
2 | garlic cloves, minced |
1/3 cup | olive oil |
1 1/2 teaspoons | salt |
1/2 teaspoon | pepper |
1/2 pound | rice |
Dressing: | |
1/3 cup | lemon juice,, (2 lemons) |
1/3 cup | olive oil |
1 teaspoon | salt |
1/2 teaspoon | pepper |
Assembly: | |
4 | scallions, minced,, (white and green parts) |
1/4 cup | toasted pine nuts |
3/4 pound | feta, 1/2-inch diced (don't crumble) |
15 fresh basil leaves cut up
Directions
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the rice in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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