Roasted Vegetable Rice Salad

Roasted Vegetable Rice Salad Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted Vegetable Rice Salad is a delicious and nutritious dish that combines the flavors of roasted vegetables with rice and a tangy balsamic dressing. This recipe is perfect for a light lunch or as a side dish for dinner.

History

Roasted Vegetable Rice Salad is a modern twist on traditional rice salads, incorporating the popular cooking technique of roasting vegetables to enhance their flavors. This recipe is a great way to enjoy a variety of vegetables in a simple and satisfying dish.

Ingredients

1 medium red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
0.67 cup Balsamic vinaigrette salad dressing, divided
0.75 tsp salt
0.13 tsp ground black pepper
3 cups cooked rice

How to prepare

Place red pepper, zucchini, and onion pieces on a large cookie sheet. Brush them with 0.33 cup of salad dressing.
Cook at 400°F (204°C) for 10 to 15 minutes or until they turn brown around the edges.
Meanwhile, combine the remaining salad dressing, salt, and black pepper.
In a large bowl, combine rice, roasted vegetables, and the salad dressing mixture. Toss well.
Serve the dish warm or chilled.

Variations

Add grilled chicken or shrimp for added protein.
Substitute different vegetables such as cherry tomatoes, eggplant, or mushrooms.
Use a different type of dressing such as lemon vinaigrette or tahini dressing.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform pieces to ensure even cooking.

- Roast the vegetables until they are slightly browned around the edges for maximum flavor.

- Toss the salad well to evenly distribute the dressing and seasonings.

Serving Suggestions

Roasted Vegetable Rice Salad can be served as a main dish or as a side dish alongside grilled meats or fish.

Cooking Techniques

The key cooking technique for this recipe is roasting the vegetables to bring out their natural sweetness and flavors.

Ingredient Substitutions

You can easily customize this recipe by using your favorite vegetables or a different type of dressing.

Make Ahead Tips

Roasted Vegetable Rice Salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Roasted Vegetable Rice Salad in a large bowl garnished with fresh herbs such as parsley or basil.

Pairing Recommendations

This dish pairs well with grilled meats, fish, or tofu. It also goes well with a side of crusty bread or a green salad.

Storage and Reheating Instructions

Store any leftovers of Roasted Vegetable Rice Salad in an airtight container in the refrigerator. To reheat, simply microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Roasted Vegetable Rice Salad contains approximately 250 calories.

Carbohydrates

This recipe is a good source of carbohydrates, with the rice providing complex carbohydrates for sustained energy.

Fats

The balsamic salad dressing adds a small amount of healthy fats to this dish.

Proteins

While this dish is not high in protein, you can easily add protein by serving it with grilled chicken, tofu, or chickpeas.

Vitamins and minerals

Roasted Vegetable Rice Salad is rich in vitamins and minerals, especially vitamin C from the red pepper and zucchini.

Alergens

This recipe may contain allergens such as soy in the salad dressing. Be sure to check the ingredients for any potential allergens.

Summary

Roasted Vegetable Rice Salad is a nutritious and flavorful dish that is relatively low in calories and provides a good balance of carbohydrates, fats, and vitamins.

Summary

Roasted Vegetable Rice Salad is a versatile and nutritious dish that is easy to make and full of flavor. Enjoy it as a light lunch or as a side dish for dinner.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Roasted Vegetable Rice Salad. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a master in the kitchen, creating delicious dishes from scratch with ease and grace. I would watch in awe as she chopped, stirred, and seasoned her way to culinary perfection.

One day, while rummaging through her collection of old cookbooks, I stumbled upon a recipe that caught my eye. It was for a Roasted Vegetable Rice Salad, a dish that seemed both simple and exotic at the same time. I was intrigued by the combination of roasted vegetables, fluffy rice, and tangy dressing. I knew I had to try it.

I asked my grandmother about the recipe, and she smiled knowingly. "Ah, that old thing," she said. "I learned that recipe from a dear friend of mine many years ago. It's a family favorite, and I'm sure you'll love it too." She handed me the tattered cookbook where the recipe was written, and I eagerly set out to make it.

The first step was to roast the vegetables. I chopped up an assortment of colorful bell peppers, zucchini, and red onion, tossing them in olive oil, salt, and pepper before spreading them out on a baking sheet. As they roasted in the oven, their sweet aroma filled the kitchen, making my mouth water in anticipation.

Next, I cooked a pot of fluffy white rice, seasoned with a hint of garlic and herbs. The steam rose from the pot in wispy tendrils, filling the air with a comforting scent. Once the rice was cooked to perfection, I fluffed it with a fork and let it cool slightly.

In a small bowl, I whisked together a simple vinaigrette dressing of olive oil, balsamic vinegar, Dijon mustard, and honey. The tangy sweetness of the dressing cut through the richness of the roasted vegetables, creating a harmonious balance of flavors.

Finally, it was time to assemble the salad. I combined the roasted vegetables with the fluffy rice in a large bowl, tossing them gently with the vinaigrette dressing until everything was coated evenly. The colors of the vegetables popped against the white rice, creating a vibrant and inviting dish.

I couldn't wait to taste it. I scooped a spoonful of the Roasted Vegetable Rice Salad onto my plate and took a bite. The flavors exploded in my mouth, a symphony of sweet, savory, and tangy notes dancing on my tastebuds. It was a revelation, a dish that was both comforting and exciting at the same time.

I brought the salad to the dinner table, where my family eagerly dug in. Their eyes widened with delight as they tasted the dish, each one exclaiming about the delicious flavors and textures. My grandmother smiled proudly, knowing that her legacy of culinary excellence was being passed down to a new generation.

From that day on, the Roasted Vegetable Rice Salad became a staple in our family's repertoire. I made it for special occasions and casual gatherings, always receiving rave reviews from friends and family alike. It was a dish that brought people together, a symbol of love and tradition passed down through the generations.

As I grew older and honed my cooking skills, I added my own twist to the recipe, experimenting with different vegetables, grains, and dressings. But no matter how I changed it, the essence of the dish remained the same – a celebration of simple ingredients coming together to create something truly magical.

And so, whenever I make Roasted Vegetable Rice Salad now, I think back to that first time I discovered the recipe in my grandmother's old cookbook. It reminds me of the sense of wonder and excitement I felt as a young girl in the kitchen, learning the art of cooking from a master. And it fills me with gratitude for the rich culinary heritage that has been passed down to me, a legacy of love and flavor that I will continue to share with the world.