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Roasted Vegetable Rice Salad

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Place red pepper, zucchini and onion pieces on large cookie sheet, brush with ⅓ cup salad dressing.
  2. Cook at 400 °F for 10 to 15 minutes or until brown around the edges.
  3. Meanwhile, combine remaining salad dressing, salt and black pepper.
  4. In large bowl, combine rice, roasted vegetables and salad dressing mixture; toss well.
  5. Serve warm or chilled.

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