Italian recipes
Italian rice and vegetable salad
No ratings yet
19 min
Serves 2
Italian
Ingredients
- 1 cup long grain rice 240 ml long grain rice
- 1 medium zucchini 1 medium zucchini
- 1 green pepper 1 green pepper
- 1 cup eggplant (cut in 1 inch cubes, skin on) 240 ml eggplant (cut in 1 inch cubes, skin on)
- 2 small tomatoes, cut in small pieces 2 small tomatoes, cut in small pieces
- 1 small cucumber, sliced 1 small cucumber, sliced
- 3-4 basil leaves, chopped 3-4 basil leaves, chopped
- For the dressing For the dressing
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 1/2 cup extra virgin oilve oil 120 ml extra virgin oilve oil
- 1 garlic clove, crushed 1 garlic clove, crushed
- Juice of 1 lemon or lime Juice of 1 lemon or lime
- Salt to taste Salt to taste
Method
Cook the rice according to instructions and cool it down in running water.
Boil the zucchini until just tender and cut into long, thin sticks. Fry the eggplant cubes for 15 minutes in ¼ cup olive oil.
Roast pepper in the oven until its skin turns black, remove the scin and cut the flesh into strips.
To make the sauce, add the oregano, olive oil, garlic, lemon or lime juice and salt in a bowl and mix well.
In a large bowl, add all the ingredients and pour over the dressing. Mix well and serve with Italian bread.
Boil the zucchini until just tender and cut into long, thin sticks. Fry the eggplant cubes for 15 minutes in ¼ cup olive oil.
Roast pepper in the oven until its skin turns black, remove the scin and cut the flesh into strips.
To make the sauce, add the oregano, olive oil, garlic, lemon or lime juice and salt in a bowl and mix well.
In a large bowl, add all the ingredients and pour over the dressing. Mix well and serve with Italian bread.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.