Preheat the oven to 425 degrees Fahrenheit, and add 4 cups of water to a medium-sized pot and heat on high until it boils.

Clean the veggies. We cleaned our vegetables with a vinegar wash.

Chop the onion and peppers, and place them on an aluminum foil covered baking sheet.

Then chop off the bottom ends of the asparagus, since they tend to be tough.

Add 2 tbsp of olive oil. Then add the rosemary, and the ground peppercorns or pepper to taste on top of the vegetables. Optionally, add thyme on top to taste as well.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

• We also used McCormick Gourmet Organic Rosemary (USDA Organic. Non GMO Verified), and McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

Once the water boils add 2 cups of the uncooked rice to the pot. Once the rice is added to the pot, add 2 tbsp of olive oil, cover it, and reduce the heat to a simmer. Cook for 20 minutes or until all of the water is absorbed. Stir occasionally.

• We used Mahatma Extra Long Enriched Rice (Non GMO Project Verified. Certified Gluten Free).

Once the oven preheats, place the baking sheet with the uncooked vegetables into the oven. Bake for 20 minutes. The vegetables can bake or roast while the rice is cooking.

Once baked, add the rice to a plate or bowl and top with the vegetables. Optionally sprinkle garlic salt and additional pepper on top. An additional suggested option is to top it with Italian dressing or a garden herb vinaigrette.