Rice with baked vegetables

Adding a little lemon zest and garlic to brown rice to taste makes this dish not only healthy, but also very aromatic. In addition, juicy baked vegetables. It turns out very tasty!

Ingredients

• Brown rice - 1 Glass
• Champignons - 6-7 Pieces
• Bulgarian pepper - 1 Piece
• Zucchini - 1 Piece
• Cherry Tomato - 5 Pieces
• Eggplant - 1 Piece
• Onion - 1 Piece
• Mustard - 1 tbsp. the spoon
• Soy sauce - 1 Tbsp. the spoon
• Sugar - 1 Tbsp. the spoon
• Olive oil - 4 tbsp. spoons
• Lemon zest - 1 tbsp. the spoon
• Parsley - 1 Bunch
• Garlic - 1 Clove

Directions

1. Wash vegetables, herbs and mushrooms.
2. Cut the vegetables into medium-sized pieces, the eggplant is smaller than the others, the mushrooms - into 4 pieces. For the marinade, combine soy sauce, olive oil, minced garlic, mustard, sugar, black pepper. Put the vegetables and mushrooms in a deep bowl, cover with marinade for 30 minutes, stir.
3. Pour rice with water (2.5 cups), salt, cover, bring to a boil. Boil over low heat until cooked for 25-30 minutes. Bake pickled vegetables and mushrooms in an oven preheated to 250 degrees for 10-15 minutes. Roasting time depends on your oven and bite size.
4. Mix finely chopped parsley, lemon zest, a small amount of olive oil and combine with boiled rice. Cover with a lid, let it brew for 5-10 minutes.
5. Serve the rice with vegetables. Bon Appetit!