Roasted Vegetable rice

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This is my go-to side that I make when I’m feeding a large crowd at a BBQ. It’s delicious hot or cold and perfect for a packed lunch the following day. It’s also a great one for kids, as the roasted vegetables are sweet , which seems to appeal. If you want to make it into a balanced vegetarian meal, then try crumbling feta, or goats cheese on top.

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Serves 4-5

INGREDIENTS

1 Aubergine - chopped into chunks

2-3 courgettes - chopped into chunks

2 red peppers - roughly chopped

2 small onions - each cut into 8 wedges

3 cloves garlic - crushed

1 tablespoon balsamic vinegar

Olive oil

400g cooked rice - @tilda pouches are perfect cheat for this !

Basil to serve

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METHOD

Preheat the oven to 210 degrees.

Add all of the vegetables to a large roasting pan and drizzle generously with olive oil and the balsamic vinegar. Season with plenty of salt and pepper and toss. Roast for 35-40 minutes or until slightly charred and caramelised. Add the cooked rice to the pan so that it can absorb all of the amazing flavours. Carefully combine. Drizzle with extra olive oil if needed and sprinkle with basil. Delicious hot of cold.

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