A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Roasted Vegetable Pilaf
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- #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.
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nutrition data
96 calories, 6 grams fat, 10 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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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)