BROWN RICE AND ROAST VEGETABLE SALAD

A delicious way to eat your vegies, and great for leftovers.

PREPARATION TIME: 15 MINS (+ 20 MINS COOLING) COOKING TIME:

30 MINS

SERVES 4 (AS A

CARB SIDE)

85g (1/3 cup) low-GI

brown rice

350g eggplant,

chopped

1 red onion, cut into

thin wedges

1 red capsicum, chopped 2 zucchini, chopped 1 Tbsp extra virgin

olive oil

2 cloves garlic, crushed Juice of 1 lemon

2 tsp wholegrain mustard

or gluten-free mustard 2 tsp balsamic vinegar 3 Tbsp chopped

flat-leaf parsley

1 Cook rice in a medium saucepan of boiling water for 25-30 minutes or until it’s tender. Drain the rice and then transfer to a large bowl.

2 Meanwhile, preheat oven to 220°C (fan-forced). Line a large roasting pan with baking paper. Put the eggplant, onion, capsicum and zucchini and oil in a bowl. Toss to combine then spread over roasting pan. Roast for 20 minutes or until tender. Add the garlic and toss to combine. Roast for 5 minutes or until the vegetables are light golden brown.

3 Add roasted veg to the rice and toss to combine. Whisk lemon juice, mustard and vinegar. Add to salad and toss to combine. Set aside for 20 minutes. Stir in parsley and serve.