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!
Times
- Ready Time : 0 min
Servings
Ingredients
- 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
Directions
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.
Enjoy!
About Miriam Pascal
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.