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Grilled Vegetable Rice Salad


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Grilled Vegetable Rice Salad


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Grilled Vegetable Rice Salad

I’m including the exact list of the ingredients I used, but play around with the veggies you like. The possibilities are endless!


  • Ready Time : 0 min



  • 4 cups cooked rice (I used brown)
  • 1 large zucchini
  • 1 large eggplant
  • Oil, salt and pepper, to taste
  • 3 Tbsp Vegetable oil
  • 1 Tbsp mustard
  • 1 Tbsp honey
  • 1/2 Tbsp vinegar (I used white)
  • 1/2 tsp salt, to taste
  • 1/4 tsp black pepper, to taste


Slice the zucchini and eggplant, toss with oil salt and pepper and grill until nicely browned. Allow vegetables to cool slightly, then cut into large chunks.

Combine oil, honey, mustard, vinegar, salt and pepper together. In a medium bowl, toss together the rice, vegetables and dressing. Serve warm or room temperature.


About Miriam Pascal


Miriam's full time job means she spends her days at a desk, but her passion for baking and cooking means she spends her nights in the kitchen. She chronicles her late-night kitchen adventures at OvertimeCook.Com.�




One Response to Grilled Vegetable Rice Salad

  1. avatar says: morah315

    Good recipe but I did change three items. I substitutes Quinoa for the rice,Dijon mustard for reg. and I used Balsamic Vinegar instead of white.

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