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Categories:
mushrooms halved eggplant small red pepper red onion olive oil brown rice baby spinach goat cheese Lemon Dressing lemon juice mustard extra-virgin olive oil
Viewed: 42 - Published at: 5 years agoIngredients
- 6 ounces button mushrooms halved
- 1 eggplant small, quartered, cut into 1/3 inch slices
- 2 zucchinis medium, halved, thickly sliced
- 1 red pepper halved, thickly sliced
- 1 red onion peeled and cut into 8 wedges
- 1/4 cup olive oil
- 6 ounces brown rice
- 4 ounces baby spinach
- 2 ounces goat cheese
- lemon dressing
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 2 tablespoons extra-virgin olive oil
Method
- For the roasted vegetables, preheat oven to 400°F. Toss the mushrooms, eggplant, zucchini, pepper and onion on a baking sheet with the oil. Season to taste, then roast 40 mins, until tender.
- Meanwhile, cook the rice according to the package directions. Rinse under cold water, drain and set aside to cool.
- For the lemon dressing, whisk together lemon juice and mustard. Season well. Gradually add the oil in a steady stream, whisking until combined.
- To assemble, place rice, roasted vegetables and baby spinach in a salad bowl. Toss in the dressing. Crumble the goat cheese on top to serve.
