Email to Cat      

Roasted Vegetables and Rice

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 pound zucchini, diced
  
• 1 pound yellow squash, diced
  
• 1 large sweet onion, diced
  
• 1 large bell pepper, diced
  
• 2 Tbsp olive oil
  
• 1 tsp seasoned salt
  
• ½ tsp freshly ground pepper
  
• 2 (8.5-ounce) packages ready-to-serve brown & wild rice mix
  
• ½ cup chopped roasted salted almonds
  






Instructions



1. Preheat oven to 450° F. Toss together first seven ingredients until vegetables are well coated.
   Place vegetables in a single layer in a jelly-roll pan.
   
   
2. Bake at 450° for 20 minutes.
   Stir vegetables and bake 20 more minutes, or until crisp and golden.
   
   
3. Prepare rice according to package directions.
   Stir together rice, almonds, and hot vegetables.
   
   Makes 6 servings.
   
   
   TO MAKE AHEAD:
   
   • Prepare vegetables as directed through Step 2. Let cool completely. Transfer to airtight containers or heavy-duty zip-top plastic freezer bags, and freeze up to one month.
   
   • To reheat: Thaw in refrigerator 8 to 24 hours. Heat 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.