Parmesan, freshly chopped basil and a zesty roasted red pepper dressing add terrific flavor to this easy-to-make Summer Veggie & Rice Salad.
What You Need
Original recipe yields 8 servings
2/3 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1/2 cup finely chopped onion s
1 small eggplant, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 small yellow squash, cut into 1-inch pieces
6 cups cooked long-grain brown rice
1/3 cup KRAFT Grated Parmesan Cheese
3 Tbsp. finely chopped fresh basil leaves
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Let's Make It
Heat 1/3 cup dressing in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Add remaining vegetables; cook 6 to 8 min. or until vegetables are tender, stirring occasionally. Cool.
Combine rice and vegetable mixture in large bowl. Add remaining dressing, cheese and basil; mix lightly.
Prepare using KRAFT Zesty Italian Dressing and/or long-grain white rice.
Prepare salad as directed, except do not add remaining dressing, cheese and basil. Refrigerate up to 24 hours. Stir in remaining dressing, cheese and basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.