Roasted veggies & rice

This might be a bit too simple for some of you. It is very scaled back, but that doesn't make it any less to eat.

You can use any type of veggies, different all year around. I made this dish during the ned of the summer so therefore my vegetables were more Mediterranean but in winter roasted red beets, parsnips,  mushrooms, pumpkin etc can be used.

Lunch for 1:
1 dl brown rice or quinoa or half of each
3 cherry tomatoes
1/2 red or white onion
1/3 courgette
1/2 red paprika
3-5 small button mushrooms
Protein options - a boiled egg, chicken file, fish, tofu.

Really all you have to do is:

1.  Pre heat your oven to 180 degrees Celsius
2. (peel if necessary) Chop your vegetables into your preferred size. 
3. Place the vegetables on baking paper on a oven tray. 
4. Season with salt & pepper
5. Drizzle a little olive oil and put in the oven till golden and when you poke the vegetables with a fork it should only have a little resistance. Depending on what type of veggies this roasting can take between 25-45min.
6. While the veggies roast cook your rice/quinoa. 
7. Plate and add what ever type of protein you like. Adding a little tszaziki (see recipe in my older posts) is delicious otherwise you can drizzle a little olive oil & lemon juice over the top.