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Roasted Vegetables and Rice Bowls

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Ingredients

Scale
  • 1 Sweet Onion sliced thin
  • 1 Red Pepper sliced thin
  • 1 small Eggplant halved and sliced
  • 16 oz Portobella Mushrooms sliced
  • Sea Salt and Pepper to taste
  • 3 Tbs EVOO (extra virgin olive oil)
  • 1 cup dry Brown Rice
  • 24 Tbs NAKANO Roasted Garlic Rice Vinegar

Instructions

  1. Preheat oven to 400 degrees
  2. Wash and slice vegetables
  3. Place vegetables on a baking sheet
  4. Sprinkle with Salt and Pepper
  5. Drizzle with EVOO
  6. Bake 20-25 minutes
  7. While veggies are cooking prepare rice as directed on package
  8. Stir in the Roasted Garlic Rice Vinegar to the cooked rice, starting with 2 Tbs, (taste and add more to your desired taste)
  9. Add rice to bowls and top with roasted veggies
  10. Enjoy!
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