Ingredients
- 1 medium red pepper, cut in 1-inch pieces
- 1 medium zucchini, cut in 1-inch pieces
- 1 medium onion, cut in 1-inch pieces
- ⅔ cup Balsamic Vinaigrette salad dressing, divided
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 cups cooked rice
Make it step by step
- Place red pepper, zucchini and onion pieces on large cookie sheet, brush with ⅓ cup salad dressing.
- Cook at 400 °F for 10 to 15 minutes or until brown around the edges.
- Meanwhile, combine remaining salad dressing, salt and black pepper.
- In large bowl, combine rice, roasted vegetables and salad dressing mixture; toss well.
- Serve warm or chilled.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.