Roasted Mediterranean Vegetable Rice Salad

By ShannonB

Made as part of a lunchtime buffet. Quite nice. Can be made with a can of drained tuna.

Ingredients

• 3 mixed peppers, deseeded and chopped
• 1 red onion, peeled and chopped
• 1 small aubergine, chopped
• 1 tsp dried basil
• 2 tbsp balsamic vinegar
• 198 g / 7 oz dried easy cook long grain and wild rice
• 400 g can cherry tomatoes in tomato sauce, drained
• 100 g mangetout
• 185 g can tuna in spring water, drained (optional)

Details

Servings 4

Preparation

Step 1

1) Preheat the oven to 220 degrees C. Mix peppers, onion and aubergine on a large non-stick baking tray. Add the basil and vinegar and season to taste. Cook on the top shelf of the oven for 20 minutes, stirring halfway through.

2) Meanwhile, cook rice for 18 minutes in lightly salted boiling water and then drain.

3) Transfer drained rice to a large bowl and mix in cooked vegetables and the drained cherry tomoatoes. Add tuna if using.

4) Blanch mangetout for 2 minutes and drain, cooling under cold running water. Add to the rice salad. Store in a sealed container until ready to serve.