Roast vegetable rice salad

This salad is a combination of brown rice, crunchy vegetables, balsamic vinegar and fresh rocket.

Recipe «Roast vegetable rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg sweet potato, peeled and cut into 2cm pieces, 2 medium eggplants, cut into 3cm pieces, 1 large red onion, peeled and cut into wedges, 1 1/2 cups brown rice, 2 tbsp balsamic vinegar , 2 tbsp olive oil spray, 150g pitted kalamata olives, 100g rocket , Spray olive oil, 2 red capsicums, cut into 3cm pieces.

Ingredients:

• 1kg sweet potato, peeled and cut into 2cm pieces 
• 2 medium eggplants, cut into 3cm pieces 
• 1 large red onion, peeled and cut into wedges 
• 1 1/2 cups brown rice 
• 2 tbsp balsamic vinegar 
• 2 tbsp olive oil spray 
• 150g pitted kalamata olives 
• 100g rocket 
• Spray olive oil 
• 2 red capsicums, cut into 3cm pieces 

Instructions

1. Preheat oven to 190C or 170C fan. Spray 2 large oven trays with oil, spread over the vegetables and spray them with oil. Bake for 1 hr until tender. Cool to room temperature.
2. Cook the rice in a large pan of boiling water until tender. Drain and cool slightly. Transfer to a large bowl and add the combined vinegar and oil. Season generously with salt and freshly ground pepper. Stir gently with a large metal spoon which won't crush the rice.
3. Add vegetables and olives and fold to combine. Add baby rocket just before serving.