Rice Salad with Grilled Vegetables Recipe

Avatar Author's default profile picture
Recipes.net Team Published March 20, 2020
Advertisement
Continue Reading Below

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

  • 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 )
  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.

How To Make Rice Salad with Grilled Vegetables

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 5 mins
Total Time: 25 mins
Serves:
Advertisement
Continue Reading Below

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.

Advertisement
Continue Reading Below

Nutrition

  • Calcium: 73mg
  • Calories: 889kcal
  • Carbohydrates: 159g
  • Fat: 20g
  • Fiber: 5g
  • Iron: 2mg
  • Potassium: 651mg
  • Protein: 16g
  • Saturated Fat: 3g
  • Sodium: 24mg
  • Sugar: 7g
  • Vitamin A: 1076IU
  • Vitamin C: 51mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Salad Recipes

Advertisement
Continue Reading Below

Comments

    Leave a comment

    Replying to