This is a super simple and healthy meal. It’s even easier if you use packet rice, which I probably will next time. You can eat this hot or cold and have it as a main or side.
Try finishing with a balsamic vinegar (try Tomato & Basil, Fig & Date, or Roast Onion).
Serves 3
Ingredients:
Several cloves of garlic (peeled)
1 aubergine
1 courgette
1 red pepper
1 yellow pepper
Handful of sundried tomatoes
Extra Virgin Olive Oil with Tuscan Herbs
1 cup of white long grain rice (about 220grams)
1tsp salt
200g feta (cut into cubes)
Directions:
1. Preheat the oven to 180C fan.
2. Chop all the veg and tomatoes into bite size pieces and put in a large baking dish. Add the whole garlic cloves. Don’t overcrowd your dish or the veg will steam rather than roast. The veg shouldn’t be piled up, instead use an extra dish if needed.
3. Toss with plenty of oil and half the salt. Spread out the veg as evenly as you can.
4. Cook the veg in the oven for about 30 minutes, so that it’s soft and sweet.
5. Put the rice in a saucepan with a tight-fitting lid and add half the salt and 1 1/2 cups of water (about 350ml). Bring to the boil.
6. Once boiling, stir once, re-cover and reduce the heat to low.
7. Simmer for 12 minutes with the lid on. After 12 minutes, check if there’s still water left in the pot. If it’s in danger of boiling dry, add some extra water before putting the lid back on.
8. Cook for another 6 minutes. Then remove from the heat and leave to stand for 5 minutes with the lid on.
9. Fluff the rice with a fork.
10. Serve the rice with the veg and feta, including the oil from the veg.