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
 * ⅔ cup balsamic vinaigrette salad dressing, divided
 * ¾ teaspoon salt
 * ⅛ teaspoon ground black pepper
 * 3 cups cooked rice

Directions

 * 1) Place red pepper, zucchini and onion pieces on large cookie sheet, brush with ⅓ cup salad dressing.
 * 2) Cook at 400 °F for 10 to 15 minutes or until brown around the edges.
 * 3) Meanwhile, combine remaining salad dressing, salt and black pepper.
 * 4) In large bowl, combine rice, roasted vegetables and salad dressing mixture; toss well.
 * 5) Serve warm or chilled.