Roasted Vegetables and Rice

Southern Living
Serve this easy roasted vegetable and rice recipe as a vegetarian main dish or as a hearty side dish.  Frozen separately, roasted vegetables also make a colorful addition to soups, stews, and pasta dishes.
Makes 6 servings


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1 pound zucchini, diced
1 pound yellow squash, diced
1 large sweet onion, diced
1 large red bell pepper, diced
2 tablespoons olive oil
1 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
2 (8.5-oz.) packages ready-to-serve brown and wild rice mix
1/2 cup chopped roasted salted almonds


Prep: 20 Minutes
Bake: 40 Minutes

1. Preheat oven to 450°. Toss together first 7 ingredients until vegetables are well coated. Place vegetables in a single layer in a jelly-roll pan.

2. Bake at 450° for 20 minutes. Stir vegetables, and bake 20 more minutes or until slightly crisp and golden.

3. Prepare rice according to package directions. Stir together rice, almonds, and hot vegetables.

Note: For testing purposes only, we used Uncle Ben's Ready Whole Grain Medley Brown and Wild Rice.

To make ahead: Prepare vegetables as directed through Step 2. Let cool completely. Transfer to airtight containers or heavy-duty zip-top plastic freezer bags, and freeze up to one month. Thaw in refrigerator 8 to 24 hours. Reheat in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until thoroughly heated and any extra liquid is reduced. Proceed with recipe as directed, or use vegetables as desired.

Created date

October 2008