Veggies & Rice with Chimichurri Sauce

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A colorful veggie dish with a savory, herby sauce!

Hannah
Hannah
24

9 minutes

Prep time

20 minutes

Cook time

700 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Blender, Immersion blender, Food processor

recipe

Rice (white, long-grain)

Step 1

Cook the rice according to the package instructions.

Portobello mushroom

Step 2

Clean & slice the mushroom.

Zucchini

Step 3

Wash & slice the zucchini into rounds.

Bell pepper (red)

Step 4

Wash, stem & seed the bell pepper. Thinly slice.

Parsley (fresh)
Garlic
Red pepper flakes
Red wine vinegar
Oregano (dried)

Step 5

Combine parsley, garlic, oregano, red pepper flakes, red wine vinegar, salt & pepper using an immersion blender, blender or food processor. Slowly stream in 2 tbsp of olive oil per serving & blend or pulse until the herbs are finely minced.

Olive oil
Portobello mushroom
Zucchini
Bell pepper (red)

Step 6

Heat a drizzle of oil on a pan over medium-high heat. Add the veggies. Season with salt & pepper. Sauté for 2-3 min. Cover & let the veggies steam for 1-2 min. Uncover & stir until everything is fully cooked & lightly browned.

Rice (white, long-grain)

Step 7

Fluff the cooked rice with a fork & remove from the heat.

Step 8

Serve the veggies over a bed of rice. Drizzle with Chimichurri & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy700 cal.
Fat42 g
Carbohydrates70 g
Protein10 g
Fiber7 g

On average, one serving of the recipe "Veggies & Rice with Chimichurri Sauce" contains 700 Energy, 42 g of Fat, 70 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.

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Veggies & Rice with Chimichurri Sauce
Very easy