ROASTED VEGETABLES & RICE DISH
1 packet of TrulyGood cauliflower rice (300g).
2 medium bell peppers (red & yellow), chopped into chunky pieces
2 medium carrots, peeled and sliced into thick slices
2 medium zucchini, end trimmed, sliced through the length then cut into chunky pieces
1/2 medium red onion, peeled and cut chunks
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
2 - 3 cloves garlic, minced
Salt and freshly ground black pepper
1 cup cherry tomatoes (optional)
1 Tbsp fresh lemon juice
Hand full of fresh basil leaves to garnish
Preheat oven to 200 degrees celcius.
Spread the bell peppers, carrots, zucchini and red onion on a baking sheet*
Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
Spread into an even layer, roast in preheated oven 15 minutes.
Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
Drizzle with lemon while still warm.
Prepare the rice in a seperate bowl according to the package instructions.
One the rive is strained top with the colourful roasted vegetables and garnish with fresh basil leaves.
- Izelle van der Merwe