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).