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