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Grilled Vegetables and Rice Salad

  • 4servings
  • 5minutes

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Source: www.frontiercoop.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup extra virgin olive oil

  2. 3 tablespoons balsamic vinegar

  3. 1/2 teaspoon minced garlic

  4. 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil

  5. 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried marjoram

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon freshly ground black pepper

  8. 1 large onion, cut crosswise into 1/4-inch slices

  9. 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch slices

  10. 1 red bell pepper, halved

  11. 2 large portobello mushroom caps

  12. 2 small zucchini, halved lengthwise

  13. 4 cups cold cooked long-grain rice

Instructions Jump to Ingredients ↑

  1. Prepare the grill.

  2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, marjoram, salt, and pepper. Place the vegetables in a single layer on a baking sheet and spoon the dressing over them, turning to coat. Grill the vegetables, either directly on the grill rack or using a mesh grill basket, until slightly charred but still firm, about 5 minutes. Reserve any dressing remaining on the baking sheet. Transfer to a platter to cool.

  3. Cut the vegetables into 1/2-inch pieces and place in a large bowl. Add the rice and any remaining dressing and toss well to combine.

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