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.
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
How to Make It
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.
Bake at 450° for 20 minutes. Stir vegetables, and bake 20 more minutes or until slightly crisp and golden.
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 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.