Name: Rice Salad with Grilled Vegetables Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: ⅓ cup extra-virgin olive oil; 3 tbsp balsamic vinegar; ½ tsp garlic; 1 tsp fresh basil; 1 tsp fresh marjoram; salt; black pepper; 1 large onion; 1 red bell pepper; 2 large Portobello mushroom caps; 2 small zucchini; 4 cup long-grain rice

Rice Salad with Grilled Vegetables Recipe

Gayla Kilpatrick Modified: November 12, 2023

Photos of 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.

How To Make Rice Salad with Grilled Vegetables

Prep: 20 mins

Cook: 5 mins

Total: 25 mins

Serves:

Ingredients

⅓ 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

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.
Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet.
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. 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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