This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Roasted Vegetable Pilaf
- add review
- #57467
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (6.09 ounce size) rice pilaf mix
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried thyme
2 large plum tomatoes, sliced
1 cup zucchini, halved lengthwise
1 small red onion, sliced
1 sprig fresh thyme, for garnish
directions
Prepare the rice according to package directions, except omit butter or olive oil.
In a small bowl, mix the oil, vinegar, garlic and thyme together. Set aside.
While the rice cooks, place already cut vegetables in a medium baking pan and drizzle vegetables with oil mixture. Bake at 400 degrees F for 8 to 10 minutes or until golden brown.
Stir the vegetables into rice mixture. Garnish with a fresh thyme sprig, if desired.
added by
nutrition data
96 calories, 6 grams fat, 10 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
December 6, 2006
The only thing that is wrong with this recipe is the cooking time. You'll need to roast the veggies longer than a mere 10 minutes, and you should stir/toss them so they evenly cook. Otherwise, this recipe is easy AND tasty! You can use other veggies in it as well (eggplant, bell peppers, yellow squash, etc)