# What You Need:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 cup purple cauliflower florets
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 medium zucchini, sliced
07 - 1 medium carrot, sliced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Grains
11 - 1 1/2 cups uncooked brown rice
12 - 3 cups water
13 - 1/2 teaspoon salt
→ Herb Sauce
14 - 1/4 cup fresh parsley
15 - 1/4 cup fresh cilantro
16 - 2 tablespoons fresh basil leaves
17 - 2 tablespoons lemon juice
18 - 1 small garlic clove
19 - 1/4 cup extra virgin olive oil
20 - 1/4 teaspoon salt
21 - 1/8 teaspoon black pepper
# How to Make It:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Arrange all diced and sliced vegetables on a large baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss thoroughly to coat all vegetables evenly.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring vegetables halfway through cooking. Vegetables are done when tender and lightly caramelized at the edges.
04 - Rinse brown rice under cold running water. In a medium saucepan, combine rinsed rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 30 to 35 minutes until rice is tender and water is absorbed. Fluff with a fork before serving.
05 - Combine 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 tablespoons fresh basil, 2 tablespoons lemon juice, 1 small garlic clove, 1/4 cup extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a blender or food processor. Blend until smooth consistency is achieved.
06 - Divide cooked brown rice evenly among four bowls. Top each portion with roasted vegetables and drizzle generously with herb sauce.
