Source: dLife

Squash, zucchini, eggplant, and pepper salad with rice and a Dijon mustard dressing.

Servings

1 olive oil cooking spray
2 Squash, summer, fresh, medium, FDA
1 medium zucchini
1 Eggplant, fresh, whole, peeled
1 medium red bell peppers
3 medium garlic cloves , peeled
1 tbsp Pinch of Herbs seasoning
0.5 cup Salad Dressing, honey dijon
0.25 cup Yogurt, plain, nonfat
3 tbsp orange juice
2 tsp grated orange peel
3 cup Rice, wild, cooked
1 pinch salt
1 pinch black pepper

1 Preheat oven to 425 degrees F.
2 Cover a baking sheet with aluminum foil and coat with cooking spray.
3 Slice vegetables, but not garlic, into 3/4 to 1-inch pieces.
4 Lay vegetables, including garlic, on baking sheet and coat with cooking spray. Top with herbs.
5 Bake vegetables 40 minutes or until soft. Take garlic out after 20 minutes. Let cool to room temperature.
6 Smash garlic in a small bowl and whisk in dressing, yogurt, orange juice, and rind. Add vegetables and rice to dressing and combine well; sprinkle with salt and pepper.

Other types of rice can be substituted. Serve this at room temperature or cold.