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
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.
- 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
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