Rice Salad with Grilled Vegetables


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This is the perfect way to use up leftover cooked rice and grilled vegetables, and so flavorful you may be inspired to make extra just for this purpose! The smoky-sweet flavor of lightly-charred zucchini, onion, bell pepper, and portobellos combined with Italian seasonings, olive oil, and rice is a marriage that is truly made in heaven.

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  • 1/3 C. extra-virgin olive oil
  • 3 Tbs. balsamic vinegar
  • 1/2 tsp. minced garlic
  • 1 tsp. fresh basil, minced, or 1/2 tsp. dried
  • 1 tsp. fresh marjoram, minced, or 1/2 tsp. dried
  • salt and freshly-ground black pepper, 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 C. leftover cooked long-grain rice

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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 (you may use a grill basket, or grill them directly on the grill rack) around 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.

Serves 4.

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