Rice Salad With Roasted Summer Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan, stir wild rice into broth and bring to a boil.
  • Reduce heat to low, cover and cook 15 minutes.
  • Add brown rice, stir quickly and recover.
  • Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
  • Remove from heat and let stand, without opening, 10 minutes.
  • Wash and trim vegetables.
  • Leave peel on eggplant.
  • Pour oil into very large bowl.
  • Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
  • Line a large, rimmed baking sheet with nonstick liner.
  • (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
  • Turn oven on to 400 degrees.
  • Roast vegetables in oven while heating for 15 minutes.
  • Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
  • Cool in pan on rack until vegetables stop steaming.
  • Scrape vegetables and all the browned juices into the large bowl.
  • Add cooked rice, toss.
  • In small bowl, whisk together dressing ingredients.
  • Pour over rice and vegetables; mix well.
  • Serve room temperature or chilled.
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