Wholesome and delicious. This roasted vegetable and rice salad is packed full of essential nutrients and makes for a simple, filling meal.
- 1 capsicum, red
- 250g brussels sprouts
- 1 zucchini
- 1 red onion
- 2 tablespoons balsamic vinegar glaze
- 2 tablespoons avocado oil
- ½ cup brown rice, cooked
- For the dressing
- 1 large orange, juiced and zested
- 2 tablespoons olive oil
- 3 tablespoons basil leaves, torn
Serves 4 Preparation Time: 15mins Cooking Time: 30mins
Preheat oven to 180°C.
Deseed capsicum and cut into quarters.
Lay on an oven proof tray.
Cook for 15 mins.
Cut zucchini, Brussels sprouts and onion into wedges.
Add the avocado oil and balsamic vinegar glaze into a large bowl and toss the zucchini, Brussels sprouts and onion through until evenly coated.
Place on an oven tray.
After the capsicum has cooked for 15 mins, add the other vegetables and cook for a further 15 mins.
(Capsicum needs 30 mins, other vegetables need to cook for 15 mins).
When the vegetables are cooking, add dressing ingredients to a jar, shake to combine and set aside.
When the vegetables have finished remove from the oven and allow to cool.
Toss the zucchini, Brussels sprouts and onion into a large bowl with the dressing. Stir to combine.
When the zucchini has cooled, peel the skin off and slice finely into strips.
Serve the salad with the capsicum piled on top.
This recipe is part of the ‘A Salad a Day’ series by Amanda at Sweets and Greens.