This delicious combination will get even your picky eaters to enjoy their vegetables!
Bring water to a boil and add rice. Cook 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes
Whisk together vinaigrette ingredients; set aside.
Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone mat.
In large bowl, combine tomatoes, zucchini, bell pepper and olive oil; toss to coat. Spread in single layer in prepared pan. Roast 20 Minutes, or until crisp-tender and lightly browned.
In large bowl, toss roasted vegetables with wild rice, and vinaigrette. This dish can be made 2-3 days in advance and reheated, covered, in a 350 degree F oven for 10 minutes
Ingredients
Directions
Bring water to a boil and add rice. Cook 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes
Whisk together vinaigrette ingredients; set aside.
Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone mat.
In large bowl, combine tomatoes, zucchini, bell pepper and olive oil; toss to coat. Spread in single layer in prepared pan. Roast 20 Minutes, or until crisp-tender and lightly browned.
In large bowl, toss roasted vegetables with wild rice, and vinaigrette. This dish can be made 2-3 days in advance and reheated, covered, in a 350 degree F oven for 10 minutes