Cut your assorted vegetables to 1 ¼” pieces and roast with 1 tablespoon extra virgin olive oil, a pinch of salt and pepper at 400°F for about 15minutes, until golden brown.
Place the rice in a bowl and surround it with your cooked vegetables. Drizzle a tablespoon of soy sauce on top of the vegetables.
Top with fresh cherry tomatoes and the Olde Thompson Pesto Pasta Mix-Ins Seasoning.
