Brown Rice, Roasted Vegetable And Goat Cheese Salad

• 6 oz button mushrooms, halved
• 1 None small eggplant, quartered, cut into 1/3 inch slices
• 2 None medium zucchinis, halved, thickly sliced
• 1 None red pepper, halved, thickly sliced
• 1 None red onion, peeled and cut into 8 wedges
• 1/4 cup olive or rice bran oil
• 6 oz brown rice
• 4 oz baby spinach
• 2 oz goat cheese
• None None Lemon Dressing
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp extra virgin olive oil

1. For the roasted vegetables, preheat oven to 400u0b0F. Toss the mushrooms, eggplant, zucchini, pepper and onion on a baking sheet with the oil. Season to taste, then roast 40 mins, until tender.
2. Meanwhile, cook the rice according to the package directions. Rinse under cold water, drain and set aside to cool.
3. For the lemon dressing, whisk together lemon juice and mustard. Season well. Gradually add the oil in a steady stream, whisking until combined.
4. To assemble, place rice, roasted vegetables and baby spinach in a salad bowl. Toss in the dressing. Crumble the goat cheese on top to serve.

button mushrooms, eggplant, medium zucchinis, red pepper, red onion, olive, brown rice, baby spinach, goat cheese, lemon dressing, lemon juice, mustard, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/29428 (may not work)