Sometimes in the summer when it’s too hot to think, I like to throw together this superrrr simple dish. It’s packed full of veggies and takes about 5 min of prep work. Then just boil your rice, roast your veggies, and toss in a bowl to enjoy!
Ingredients
Serving size – 1 main dish or two sides
- 1 c frozen summer veggie medley from the freezer section of your grocery store. I found mine at Whole Foods. OR prep your own veggie mixture of summer squash, zucchini, carrots, green beans, onion, and bell pepper
- 1 c cooked rice
- Avocado oil, course sea salt, pepper, garlic powder – to taste
- 1 tbs freshly squeezed lemon juice
- Vegan shredded parmesan to your heart’s desire!
- Sprinkle of dried parsley
Directions
- Cook your rice according to the package.
- As the rice is cooking, toss your veggies in avocado oil, salt, pepper, and garlic powder, to taste.
- Next, roast your veggies at 425 on a tray lined with parchment paper.
- When your rice is done cooking, add it to a bowl and mix in 1 tbs freshly squeezed lemon juice, a sprinkle of course sea salt an garlic powder, and grated vegan parmesan (measure with your heart!).
- Top your rice with the roasted summer veggie medley.
- Sprinkle dried parsley on top.
- Enjoy!
Did you like this Summer Roasted Veggies & Lemon Rice recipe? If so, let me know in the comments below and over on Instagram @haven_quinlan!
