Name: Roast vegetable rice salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
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; 300.00 gm brown rice; 40.00 ml balsamic vinegar; 40.00 ml olive oil spray; 150g pitted kalamata olives; 100g rocket; Spray olive oil; 2 red capsicums, cut into 3cm pieces

Roast vegetable rice salad

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Delicious rice salad with crisp veggies, balsamic dressing, and peppery arugula.

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
300.00 gm brown rice
40.00 ml balsamic vinegar
40.00 ml olive oil spray
150g pitted kalamata olives
100g rocket
Spray olive oil
2 red capsicums, cut into 3cm pieces

Instructions:

Preheat your oven to 190C (or 170C for fan ovens). Lightly spray 2 large oven trays with oil, then evenly spread the vegetables on them and give them another light spray of oil. Bake for 1 hour until they are tender. Let them cool to room temperature before serving.
Boil the rice until tender, then drain and cool slightly. Transfer it to a large bowl and mix in the vinegar and oil. Season well with salt and freshly ground pepper. Gently stir using a large metal spoon to avoid crushing the rice.
Combine vegetables and olives gently. Toss in baby rocket right before serving.

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