Rice salad with roasted vegetables

A complete, summery rice salad topped with oven-roasted vegetables and fresh herbs. Colourful, high in fibre and easy to take with you, it is a healthy, tasty lunch that is eaten cold.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 227 kcal · 3 g protein · 24 g carbohydrate · 12 g fat

Ingredients

• 200 g brown rice
• 1 courgette
• 1 pepper
• 1 aubergine
• 3 tbsp olive oil
• 1 lemon
• basil

Method

1. Cook the brown rice.
2. Cut the vegetables, coat them in oil and roast for 25 minutes at 200 °C.
3. Mix the rice and roasted vegetables.
4. Dress with olive oil, lemon juice and basil.

Nutritional benefits

Brown rice provides complex carbohydrate and fibre for lasting energy, while the roasted vegetables bring vitamins, antioxidants and concentrated flavour. A complete, colourful, 100% plant-based salad that is served cold and travels well.

Variations and substitutions

• With quinoa or bulgur wheat.
• Higher in protein: chickpeas, feta or tuna.
• With sun-dried tomatoes and olives.
• With herbs: mint, parsley, coriander.

Storage and making ahead

Keeps for 3 days in the fridge and improves with time: ideal for packed lunches and meal prep.

💡 Good to know

Roast the vegetables until they are well browned: caramelisation concentrates their flavour, which matters in a cold salad.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: brown rice · courgette · pepper · aubergine · olive oil.

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