Delicious recipe of roasted vegetables, served in a bed of rice, ideal to start a good meal, you can serve as a garnish.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Cook the rice.
Cut the eggplant into slices, immerse them in a pot with enough water and a little salt for 30 minutes.
Cut the zucchini into slices and cut the red and yellow pepper.
Bake vegetables in oil and roast on a grill.
Serve the rice with a little soy, add the vegetables on top and place the alfalfa seed.
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