Brown Rice Bowls with Roasted Vegetables & Lemon-Soy Dressing

1-1/2 c. brown rice
1 lb. cremini mushrooms, halved
2 medium zucchini, cut into 1-1/2 inch pieces
8 radishes with greens, radishes halved and greens chopped
5 T. olive oil
5 T. lemon juice
Kosher salt and black pepper
1 T. soy sauce
1 T. toasted sesame seeds
1/2 c. chopped toasted walnuts

Heat oven to 425 degrees. Cook the rice according to package directions.

Meanwhile, toss the mushrooms, zucchini, and radishes with 2 T. of the oil, 2 T. of the lemon juice, 1/2 t. salt, and 1/4 t. pepper. Roast on a baking sheet until tender and browned in spots, 20-25 min., tossing halfway through. Remove from oven and stir in radish greens.

Whisk together the soy sauce, sesame seeds, and the remaining 3 T. oil and 3 T. lemon juice in a small bowl.

Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.

Serves 4.

Real Simple magazine, September 2015, p. 158.