Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
280
Calories
7g
Protein
1g
Fat
61g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium red pepper, cut in 1-inch pieces
- 1 medium zucchini, cut in 1-inch pieces
- 1 medium onion, cut in 1-inch pieces
- 2/3 cup balsamic vinaigrette salad dressing, divided
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups cooked rice
- =
Directions
1
Place red pepper, zucchini and onion pieces on large cookie sheet, brush with 1/3 cup salad dressing. Cook at 400 degrees for 10 to 15 minutes or until brown around the edges.*
2
Meanwhile, combine remaining salad dressing, salt and black pepper. In large bowl, combine rice, roasted vegetables and salad dressing mixture; toss well. Serve warm or chilled.
Recipe sourced from
fandom