Grilled Veggie Rice Salad

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 for about 5 minutes, until slightly charred but still firm. Transfer vegetables to a platter to cool. Chop vegetables into 1/2-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.


  • 1/3 C. extra-virgin olive oil
  • 3 Tbs. balsamic vinegar
  • 1 tsp. minced garlic
  • 2 tsps. fresh basil, finely chopped
  • 1 tsp. fresh cilantro, finely chopped
  • kosher salt and freshly-ground black pepper, to taste
  • 1 large onion, cut into 1/4-inch slices
  • 1 large red bell pepper, halved
  • 2 large Portobello mushroom caps
  • 2 small zucchini, halved lengthwise
  • 2 C. Green rice

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