Roasted Red Pepper Broccoli Rice (or Pasta) Salad
Red bell peppers are a great source of vitamin C, which helps boost the immune system.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 200 gram Red bell pepper
- 250 gram Broccoli florets
- 200 gram Rice or Pasta
- 2 teaspoon Olive oil
- 2 teaspoon Lemon juice
- 2 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red bell pepper on a baking sheet and roast for 20 minutes, or until the skin is charred.
- Remove the pepper from the oven and let it cool. Once cooled, remove the skin, seeds, and stem, then chop the pepper into small pieces.
- Cook the rice or pasta according to the package instructions.
- In a large bowl, combine the cooked rice or pasta, roasted red pepper, broccoli florets, olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well.
- Let the salad rest for 10 minutes to allow the flavors to meld.
- Garnish with fresh parsley before serving.
- Enjoy your Roasted Red Pepper Broccoli Rice (or Pasta) Salad!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.