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the best simple roasted mediterranean vegetables black rice salad
Are you looking for a delicious, colorful, and healthy salad recipe? The best simple roasted Mediterranean vegetables black rice salad, won’t disappoint you.
I love a good salad, especially those that can be eaten every day. This roasted Mediterranean vegetable black rice salad is super delicious and extremely healthy. It will keep you full for hours. You can eat it for lunch or, if you want to keep your dinner light, for dinner.
Ingredients for the best roasted Mediterranean vegetables black rice salad
Here's your list neatly formatted to emphasize each ingredient's contribution to a vibrant, healthy summer vegetable salad:
- Zucchini. A super healthy summer squash that will nourish our body with many different vitamins, antioxidants, and health benefits. Zucchini is rich in fiber and water, which is very helpful for your digestion..
- Eggplant. This wouldn’t be a good summer vegetable salad without my favorite summer vegetable. This super-healthy all-rounder needed to be on the list.
- Bell pepper. We want lots of different colors, as we want to have a super colorful, healthy, and delicious salad.
- Onion. We will roast the onion and then use it for the dressing.
- Garlic. For a delicious flavor.
- Black rice. This healthy rice has a nutty flavor and is rich in nutrition and antioxidants. Anthocyanin, the compound that gives black rice its color, is shared with blueberries and other purple foods. Studies show that anthocyanin has powerful antioxidant, anti-inflammatory, and anticancer effects..
- Arugula. The green part of the salad. Don’t forget to massage the arugula before eating.
- Orange. The sweet citrus is going to give the dressing a sweet taste.
- Balsamic vinegar. Roasted vegetables would be nothing without balsamic vinegar. You will get an antipasto feeling.
- Olive oil. Good quality, as always.
- Basil leaves. For a fresh taste.
- Thyme. The perfect spice for this salad.
- Oregano. This spice brings everything to the next level.
- Salt.
How to store the roasted Mediterranean vegetable black rice salad
The salad is the perfect meal-prep dish. You can store it in a container in the fridge for about a week. If you want to use it as your next meal prep, don’t add the arugula immediately. The salad won’t last as long, and it will get limp.
Tips
- Massage the arugula salad before adding it to the salad. If you do so, it will lose the bitterness, which I don’t like.
- Pretest the salad dressing before pouring it all over the salad. If the salad is too sour for you, add 1 tsp of sugar.
- You can add more basil leaves if you want the salad to taste super fresh.
Cooking-Mode
the best simple roasted mediterranean vegetables black rice salad
Preptime: 10min
Cooktime: 40min
Waittime:0min
Totaltime:50min
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Ingredients for the main:
| 100g | black rice |
| 2 | zucchini |
| 1 | eggplant |
| 1 | red bell pepper |
| 1 | orange red bell pepper |
| 1 | yellow bell pepper |
| 1 | green bell pepper |
| 1 | red onion |
| 1 | garlic clove |
| 1 | orange |
| 100g | arugula |
Ingredients for the dressing:
| 50ml | balsamic vinegar |
| 3tbsp | olive oil |
| 1tsp | oregano |
| 1tsp | thyme |
| 0.5handful | basil leaves |
| 1tsp | salt |
- Preheat the oven to 200 °C.
- Wash the zucchini, eggplant, bell peppers, orange, and basil leaves.
- Wash the rice.
- Add 250 ml of water to a pot and bring to a boil on high heat with some salt.
- When the water boils, add the washed rice. Reduce heat to medium and let it cook for about 40 minutes.
- Stir the rice every 5 minutes once the heat is lowered.
- Chop off the stem and blossom of the zucchini, cut into three pieces, then cut in half lengthwise, and cut into four strips.
- Put the cut zucchini on a baking sheet.
- Peel the onion and cut it in half, then place it on the baking sheet.
- Cut off the stem of the eggplant, peel with a sharp knife, and cut into strips.
- Add the eggplant strips to the baking sheet.
- Cut the bell peppers into strings and add them to the baking sheet.
- Add the unpeeled garlic clove to the baking sheet.
- Pour some olive oil over the vegetables.
- Roast for about 30 minutes.
- While the rice is cooking and the vegetables are in the oven, make the dressing: add 50 ml of balsamic vinegar, the juice of one orange, salt, oregano, thyme, and basil leaves to a blender.
- When the vegetables are done roasting, remove the garlic clove, peel it, and add it to the blender along with the onion.
- Blend for 1 minute until smooth.
- Wash and massage the arugula, then add it to a large bowl.
- Add the roasted vegetables and cooked rice to the arugula.
- Pour some olive oil and the dressing over the salad and mix well.
- The salad is ready to serve!
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
