Rice Salad with Grilled Vegetables
From susana 17 years ago
- 15 minutes to make
- Serves 8
I got this recipe on-line (Recipe 4 Living and decided that it would be a good side dish for my barbecued chicken dinner that we were craving after so much Christmas turkey and ham. It was really delicious so I wanted to share it with you all. Read more I will definitely make it again and again and even change the vegetables according to the seasons. (Hint: I did throw in a generous sprinkling of Tony’s Cajun Seasoning for our tastes as the vegetables were grilling.) See less
Ingredients
- rice Salad with Grilled vegetables shopping list
- 1/3-cup extra virgin olive oil shopping list
- 3-tbspn balsamic vinegar shopping list
- ½ tspn minced garlic ( I used 1 tspn and it was just fine.) shopping list
- 1/2-tspn dried basil shopping list
- 1/2-tspn dried marjoram shopping list
- salt and freshly-ground black pepper to taste shopping list
- 1 red bell pepper, julienned and then halved shopping list
- 2 large Portobelo caps, sliced and cut into large chunks shopping list
- 2 small zucchini, cut into strips and then halved shopping list
- 4 cups cooked rice (cold) shopping list
How to make it
- I used my stove top Lodge cast iron grill but the recipe was for an outdoor grill.
- Either will be fine.
- Whisk together the olive oil, vinegar, garlic, herbs and salt and pepper.
- Put the veggies on the heated grill and drizzle dressing over them veggies.
- Reserve remaining dressing.
- Grill l veggies about 8 minutes on each side or until done to your taste.
- Put the cold rice into a large bowl and toss with the grilled veggies, their juices and the remaining dressing.
- Delicious
- Susana (-Suz)
People Who Like This Dish 6
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