Rice Salad with Grilled Vegetables Recipe
This is the perfect way to use up leftover cooked rice and grilled vegetables, and so flavorful you may be inspired to make extra just for this purpose!
The smoky-sweet flavor of lightly-charred zucchini, onion, bell pepper, and portobellos combined with Italian seasonings, olive oil, and rice is a marriage that is truly made in heaven.
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
1 teaspoon fresh basil, minced, or 1/2 teaspoon dried
1 teaspoon fresh marjoram, minced, or 1/2 teaspoon dried
salt and freshly-ground black pepper, to taste
1 large onion, cut into 1/4-inch slices
1 red bell pepper, halved
2 large Portobello mushroom caps
2 small zucchini, halved lengthwise
4 cups leftover cooked long-grain rice
1. Light the fire in your grill and get it down to medium-high heat.
2. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper. Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet.
3. Grill vegetables (you may use a grill basket, or grill them directly on the grill rack) around 5 minutes, until slightly charred but still firm. Transfer vegetables to a platter to cool.
4. Chop vegetables into 1/2-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.
Inspired by Rice & Spice, by Robin Robertson (Harvard Common Press, 2000).