Roast vegetable rice salad

Step 1

Preheat oven to 190C or 170C fan. Spray 2 large oven trays with oil, spread over the vegetables and spray them with oil. Bake for 1 hr until tender. Cool to room temperature.

Step 2

Cook the rice in a large pan of boiling water until tender. Drain and cool slightly. Transfer to a large bowl and add the combined vinegar and oil. Season generously with salt and freshly ground pepper. Stir gently with a large metal spoon which won't crush the rice.

Step 3

Add vegetables and olives and fold to combine. Add baby rocket just before serving.