Measurements

• 1 cup Wild Rice
• 2 Carrots
• 1 Bell Pepper
• 1 Zucchini
• 1 Red Onion
• 1 cup Cherry Tomatoes
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Thyme
• 1 tsp Rosemary
• 2 cloves Garlic
• 1 tbsp Lemon Juice
• 2 tbsp Parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Cook wild rice according to package instructions.
• In a large bowl, combine carrots, bell pepper, zucchini, red onion, and cherry tomatoes.
• Add olive oil, salt, black pepper, thyme, rosemary, and garlic to the vegetables.
• Toss the vegetables until evenly coated.
• Spread the vegetables on a baking sheet in a single layer.
• Roast in the oven for 25-30 minutes, stirring halfway through.
• Once vegetables are tender and slightly charred, remove from oven.
• In a large serving bowl, combine cooked wild rice and roasted vegetables.
• Drizzle with lemon juice and sprinkle with parsley.
• Toss gently to combine.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.