Korean•healthy
Rice Cakes with Roasted Peppers and Tomatoes
Korean rice cakes are mixed with roasted mini peppers and tomatoes. This gluten-free dish makes a food Korean fusion dish.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1+1/3 lb sweet mini peppers (stem removed and sliced in half lengthwise)
- 1 large onion sliced
- 1 pint cherry tomatoes
- 4 tbsp olive oil
- 1/2 tsp dried herbs de Provence or Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 lb rice cakes (fresh or vacuum sealed)
- 3 tbsp fresh parsley and/or basil (chopped)
- shredded Parmesan cheese (however much you desire)
Instructions
- 1
Preheat oven to 450ºF
- 2
Combine peppers, onion, tomatoes, olive oil, dried herbs, salt and pepper in a pan and toss them well. Roast the vegetables for 20 minutes. You will need to toss the vegetables during the halfway of roasting time to get the even browning.
- 3
Meanwhile, cook the rice cakes in the boiling water for 3-4 minutes until very soft. Add the rice cakes and parsley (and/or basil) to the hot roasted vegetables, toss them well. Sprinkle Parmesan cheese and serve immediately.