Roast Vegetable Rice Salad

This salad is a combination of brown rice, crunchy vegetables, balsamic vinegar and fresh rocket.

The ingredient of Roast Vegetable Rice Salad

• 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 tbsp balsamic vinegar
• 2 tbsp olive oil spray
• 150g pitted kalamata olives
• 100g rocket
• spray olive oil
• 2 red capsicums cut into 3cm pieces

The Instruction of roast vegetable rice salad

• 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
• 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 wont crush the rice
• add vegetables and olives and fold to combine add baby rocket just before serving

Nutritions of Roast Vegetable Rice Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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