Ingredients

7

(1 cup)

Servings

1/2 cup red bell pepper, cut into 1-inch chunks Substitutions available
- green bell pepper, cut into 1-inch chunks
1/2 cup onion, cut into 1-inch chunks
1/2 cup celery, cut into 1-inch chunks
1/2 cup eggplant, cut into 1-inch chunks
1/2 cup zucchini, cut into 1-inch chunks
1/2 cup yellow squash, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon ZATARAIN'S® Big & Zesty Blackened Creole Seasoning
6 cups water
1 package ZATARAIN'S® Gumbo Mix with Rice
1/4 cup chopped green onions

Preparation

Preheat oven to 425°F. Toss vegetables and oil in large bowl. Add Creole Seasoning; toss to coat well. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan
Bake 25 minutes or until vegetables are golden brown, stirring occasionally
Meanwhile, bring water and Rice Mix to boil in Dutch oven or large saucepan. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Add roasted vegetables; mix well. Sprinkle with green onions, before serving

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