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Roasted Vegetable and Rice Salad Recipe

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This recipe for Roasted Vegetable and Rice Salad, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Wenzel
Added: Friday, April 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants peeled and chopped into cubes
1 yellow bell pepper chopped into cubes
1 red bell pepper chopped into cubes
1 red onion chopped into cubes
2 cloves of garlic dices
1/4 cup olive oil
salt and pepper to taste
6 cups brown cooked rice (I used about 4 cups)
1/3 cup lemon juice
1/3 cup olive oil
1 1/2 cup pistachios toasted (I used pine nuts)
3 tbsp. of chopped parsley
15 fresh basil leaves chopped
1/2 pound feta cheese crumbled

Directions:
Directions:
Heat the oven to 425 degrees. In a bowl mix the first 6 ingredients, adding salt and pepper to taste. Spread the mixture In a cookie sheet-type pan, and roast until tender, about 15 minutes. Combine the vegetables with the rice and add the lemon juice and olive oil. When you are ready to serve, add the pistachios/pine nuts, feta cheese, parsley, and basil. Serve at room temperature.

Preparation Time:
Preparation Time:
not long.
Personal Notes:
Personal Notes:
This a savory, light, healthy dish and SO tasty!. The nuts, feta cheese and lemon juice give it a Middle Eastern flavor.

 

 

 

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