Rice & Roasted Veggies w/ Gorgonzola

Rice with Roasted Vegetables

Blimpy Girl has been on sabbatical from food preparation due to my recent trip to Paris. As of yesterday, I hope to be back on track with my posts. This starts the busy season for my business, so I’m seeking out meals that are quick, easy and take little supervision while cooking.

This was last night’s dinner. The goodness of roasted veggies with a side of white rice. I coupled this dish with a endive-spinach-basil salad (the spinach helps offset the bitter of the endive) topped with shaved carrots and thin slices of zucchini. The salad was drizzled with balsamic vinegar and olive oil (and a handful of grated Parmesan Reggiano). In hindsight, the salad was an overkill. I could have made a meal out of just the salad and a piece of hard crusted bread.

The only thing missing from the salad were roasted walnuts. I should have thrown a handul onto the baking dish with the veggies. Walnuts are an excellent source of vitamin E and Omega 3.

There were enough roasted veggies to generously serve two. You will need the following:

  • (2) large onion slices
  • (1) large onion slice separated into rings
  • 1/2 eggplant (slice into 3/8 inch slices)
  • (2) large tomato slices
  • Chopped carrot
  • 1 small zucchini sliced
  • 1/2 red and 1/2 yellow bell peppers, cut into strips
  • Cooked rice (3/4 cups per person)
  • 1 teaspoon Balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons of Gorgonzola cheese
  • Salt & pepper to taste

 NOTE: You can substitute couscous for the rice. That was my first intention, but I didn’t have any in the pantry.

Arrange veggies in a single layer on baking sheet.


Lightly spray non-stick olive oil cooking spray on a baking sheet. Crank the oven up to 350 degrees and begin your chopping, dicing & cutting. Place veggies in a single layer on the baking pan (best you can). Spray with non-stick cooking spray and season.


Roast in oven for 25 minutes, remove from oven and place a dollop of Gorgonzola cheese on top of the tomato/onion slices. Return to oven and roast for another 5 minutes. Plate the rice using an ice cream scoop. Arrange roasted veggies on plate and drizzle with olive oil and balsamic vinegar. A sprinkle of cracked black pepper and you’re ready to devour a healthy dose of veggies.

Each serving (minus the salad) is in the neighborhood of 290 calories. If you swap out the rice for couscous, deduct 21 calories.The biggest calories are in the starch (rice/couscous) and the Gorgonzola cheese. Fore go the Gorgonzola and deduct another 50 calories. For me, the cheese splurge was worth it. It’s not often I have vein thickening, cholesterol building cheeses. But in small doses, it’s good for the soul.


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