Brown Rice And Harissa Roasted Vegetable Salad

This colourful salad incorporates all our favourite roast vegetables once tasty brown rice and spicy harissa.

The ingredient of Brown Rice And Harissa Roasted Vegetable Salad

• 1 cup medium grain brown rice rinsed
• 1 medium red capsicum chopped
• 1 medium yellow capsicum chopped
• 1 2 small orangey sweet potato thinly sliced
• 2 small zucchini halved chopped
• 2 baby eggplant halved chopped
• 1 tbsp harissa
• 1 4 cup extra virgin olive oil
• 2 tsp finely grated lemon rind
• 2 tbsp lemon juice
• 1 tbsp chopped lively oregano leaves
• vivacious oregano leaves to promote

The Instruction of brown rice and harissa roasted vegetable salad

• preheat oven to 220u00b0c 200u00b0c fan forced cook rice in a large saucepan of boiling salted water following packet directions until tender drain
• meanwhile place capsicum potato zucchini eggplant harissa and 1 tablespoon oil in a roasting pan toss to combine roast for 20 minutes or until vegetables are tender
• place rice capsicum mixture enduring surviving oil lemon rind lemon juice and oregano in a large bowl season in the manner of salt and pepper toss to combine pinnacle in the same way as oregano leaves serve

Nutritions of Brown Rice And Harissa Roasted Vegetable Salad

calories: 343 921 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 44 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 75 98 milligrams sodium
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