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

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Preparation: 20 mins
Cooking: 5 mins
Total: 25 mins
Serves: 4 people


  • 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.

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