Roasted Veggie and Brown Rice Medley with Sweet Potato
Roasted Veggie and Brown Rice Medley with Sweet Potato
ingredients
- 2 large zucchinis, sliced
- 2 bell peppers (red and yellow), sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 1 cup button mushrooms, sliced
- 1 small sweet potato, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 2 cups cooked brown rice
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large mixing bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, button mushrooms, and sweet potato.
- 3.
In a small bowl, whisk together olive oil, minced garlic, dried basil, dried oregano, sea salt, and black pepper. Pour the dressing over the vegetables and sweet potato, and toss to coat evenly.
- 4.
Spread the veggies onto a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 5.
In a serving bowl, combine the roasted veggies with cooked brown rice.
- 6.
Drizzle with fresh lemon juice and sprinkle with chopped parsley.
- 7.
Toss everything gently to combine all the flavors.
- 8.
Serve warm and enjoy this delicious and nourishing veggie medley!
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