Red Rice Salad

Delicious Red Rice Salad with lots of Roasted Veggies and fresh basil and capers! In a big roasting tray add lots of mixed chopped peppers, chopped red onions and lots of whole cherry tomatoes. Drizzle in olive oil salt and pepper and thinly sliced basil stalks. I occasionally add a little balsamic but not always, put in the oven at 190•C for at least 45 mins until lovely and soft, and a little brown at the edges (turn half way). Meanwhile cook red rice in stock/bouillon for the time suggested on packet, once cooked rinse quickly under cold water. This will stop it being soggy and clumping together. While everything is still warm, combine. Adding more pepper and olive oil to taste. Remember to add all the juices of the veg as this will add so much flavour. I then add fresh torn basil leaves and lots of baby capers!