Rice Salad With Grilled Vegetables |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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.) Ingredients:
rice salad with grilled vegetables |
1/3-cup extra virgin olive oil |
3-tbspn balsamic vinegar |
1/2 tspn minced garlic ( i used 1 tspn and it was just fine.) |
1/2-tspn dried basil |
1/2-tspn dried marjoram |
salt and freshly-ground black pepper to taste |
1 red bell pepper, julienned and then halved |
2 large portobelo caps, sliced and cut into large chunks |
2 small zucchini, cut into strips and then halved |
4 cups cooked rice (cold) |
Directions:
1. I used my stove top Lodge cast iron grill but the recipe was for an outdoor grill.
2. Either will be fine.
3. Whisk together the olive oil, vinegar, garlic, herbs and salt and pepper.
4. Put the veggies on the heated grill and drizzle dressing over them veggies.
5. Reserve remaining dressing.
6. Grill l veggies about 8 minutes on each side or until done to your taste.
7. Put the cold rice into a large bowl and toss with the grilled veggies, their juices and the remaining dressing.
8. Delicious
9. Susana (-Suz)
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