Roasted Vegetable Rice Salad

Description
Makes 6 servings.

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
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.*

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.