Roast Vegetable Rice Salad

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Roast Vegetable Rice Salad

 

 

olive oil spray

1 kg (35 oz) sweet potato, peeled and cut into 2 cm (3/4 " ) pieces

2 red capsicums (bell peppers), cut into 3 cm (1 1/4 " ) pieces

2 medium egqplants, cut into 3 cm (1 1/4 " ) pieces

1 larqe red onion, peeled and cut into wedqes

1 1/2 cups brown rice

8 tsp balsamic vinegar

8 tsp olive oil

150 g (5 1/4 oz) pitted kalamata olives

100 g (3 1/2 oz) baby rocket (arugula)

salt and freshly ground black pepper, to taste

 

 

1. Preheat oven to 190 C (375 F) or 170 C (340 F) for fan-forced.

 

2. 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.

 

3. 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 black

pepper. Stir gently with a large metal spoon, which won't crush the rice.

 

4. Add the vegetables and olives to the rice, and fold to combine.

 

5. Add the baby rocket (arugula) just before serving.

 

 

Serves 8.