roasted vegetable casserole
With minimal effort, this delicious creation can be on your table in less than 45 minutes any day of the week.
►
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For roasted vegetable casserole
-
3 cbroccoli florets
-
3 ccauliflower, small florets
-
2carrots, sliced
-
2 Tbspolive oil
-
2 clovegarlic, minced
-
1 tspdried oregano
-
1 tsppaprika
-
1/2 tspsalt
-
2 cminute rice premium whole grain brown rice
-
1 clentils, drained and rinsed (
-
1 Tbspchopped fresh chives
How To Make roasted vegetable casserole
-
1Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
-
2Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
-
3Nutrition Facts. Per 1/6 recipe: Calories 320, Fat 7g, Cholesterol 0mg, Sodium 240mg, Carbohydrate 55g, Fibre 7g, Sugars 3g, Protein 8g
-
4For more simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin creation on social media to inspire others.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT