Rice Salad with Grilled Vegetables Recipe

This is the perfect way to use up leftover cooked rice and grilled vegetables. It’s so flavorful that might make extra just for this purpose! The flavors are a match made in heaven.


Rice Salad with Grilled Vegetables Recipe

How To Make Rice Salad with Grilled Vegetables

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Serves:

Ingredients

  • cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • ½ tsp garlic, minced
  • 1 tsp fresh basil, minced, or 1/2 tsp. dried
  • 1 tsp fresh marjoram, minced, or 1/2 tsp. dried
  • salt, to taste
  • black pepper, freshly-ground, 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 cup long-grain rice, leftover cooked

Instructions

  1. Light the fire in your grill and get it down to medium-high heat. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper.

  2. 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.

  4. Transfer vegetables to a platter to cool. Chop vegetables into ½-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.

Nutrition

  • Sugar: 7g
  • :
  • Calcium: 73mg
  • Calories: 889kcal
  • Carbohydrates: 159g
  • Fat: 20g
  • Fiber: 5g
  • Iron: 2mg
  • Potassium: 651mg
  • Protein: 16g
  • Saturated Fat: 3g
  • Sodium: 24mg
  • Vitamin A: 1076IU
  • Vitamin C: 51mg
Nutrition Disclaimer
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