|photo by scott haydon|
I am late to the party. Although we ate this yummy dish on Monday I'm only now getting around to posting about it. We had one of those great holiday weekends. The kind where you have the perfect mix of doing nothing and everything. I got the house cleaned up, enjoyed a bbq with friends and managed to relax quite a bit during the break from my normal work schedule. I hope you enjoyed your weekend too.
this recipe was adapted from The Food Matters Cookbook.
1 cup black rice, cooked with fresh garlic
2 zucchinis, chopped
1 small squash, chopped
4 beets, sliced
several small carrots, julienned
4 kale leaves, cut from stalk and shredded
olive oil, drizzle as needed
salt & pepper
While the rice was simmering in a bath of water and garlic cut up all of the vegetables.
Place the beets and carrots in a baking sheet with olive oil and salt and pepper. Stick the baking sheet in an oven set to 405.
After 20 minutes or so toss the beets and carrots and add the squash, zucchini and kale, plus a bit more olive oil. Let it bake for another 20 minutes or so. Tossing occasionally, until cooked through and somewhat blackened.
Place the rice in a large bowl and combine with the roasted vegetables.