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L10Lunch
Warm Rice & Roasted Vegetable Salad
Mediterranean-inspired
- Total time
- 35 min
- Servings
- 2
- Yield
- 2 bowls
Ingredients
Servings2
Serves 2Recipe makes 2 servings
- 100 gDry white rice
- 120 gZucchini, chopped
- 80 gCarrot, chopped
- 80 gRed bell pepper, chopped
- 20 mLOlive oil
- 15 mLFresh lemon juice
- 10 gFresh parsley, chopped
- 1 gDried oregano
- 0.25 gBlack pepper
- 200 mLWater for cooking rice
Instructions
- 1
Heat oven to 425°F (220°C).
- 2
Cook rice with water according to package instructions.
- 3
Toss zucchini, carrot, and bell pepper with 10 mL olive oil, oregano, and black pepper.
- 4
Spread evenly on a baking tray and roast for 20–25 minutes, stirring halfway.
- 5
Mix remaining olive oil with lemon juice and parsley.
- 6
Divide rice between two bowls, add roasted vegetables, and drizzle with dressing.
Nutrition
Not calculated. Nutrition values are shown only once they've been reliably calculated. Ask your dietitian how this recipe fits your plan.