Oven Vegetables with Tomato Sauce and Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cloves garlic, crushed or cut into small pieces
- 4 onion (s), quartered
- 1 red pepper (s), cut into strips
- 1 yellow pepper (s), cut into strips
- 3 small zucchini, diced
- 300 g mushrooms, quartered
- 2 teaspoons dried rosemary
- salt
- pepper
- 500 g tomato (s), passed
- cress
- Parsley, chopped and mint
- salt
- pepper
- 400 g rice (whole rain rice)
Print Recipe
Pin Recipe Instructions
- Cook rice according to the instructions on the packet. Brush a tray with a little olive oil. Spread the vegetables, mushrooms, garlic and rosemary on top, season with salt, pepper and drizzle some more oil on top. Bake on the middle rack for 20 minutes (convection 180 °). Then mix carefully and finish cooking in another 10 minutes.
- For the sauce, briefly heat the tomatoes and herbs, season with salt and pepper. Serve the vegetables with rice and sauce.
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