RecipesGluten FreeHealthyPareveRice · Grains · Pasta

Grilled Vegetable Rice Salad

Name: Grilled Vegetable Rice Salad
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)

Miriam Pascal • Jun 18, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

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

Grilled Vegetable Rice Salad

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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

Instructions

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!

Category: Recipes

Holidays: Father's DayShavuotSukkot

Diets: Gluten FreeHealthyPareveRice · Grains · Pasta

Styles: Kid-Friendly

About Miriam Pascal

Hi, my name is Miriam. I’m a 20-something Jewish gal from New York. I started to cook and bake as an outlet, and over the last couple of years, it’s morphed into so much more than that….Some of you may recognize me from my baking column in Ami’s Whisk magazine. Columnist. It’s just another one of the hats I wear, and another reason that I don’t sleep very much. Freelance food photographer? Well that’s not exactly a title I would have associated with myself before I got started on my little blog, but now it’s a title I proudly carry – and you guessed it – another reason I don’t sleep enough!Let’s get something straight before we continue. I am not a foodie.Nope. My palate is not what you would call adventurous. I won’t touch an olive under any circumstances. I won’t eat fish – even at gunpoint. I have a strong dislike of yogurt. And of feta cheese. And honestly, a whole bunch of other stuff. You get the point.Y’know what I do like? Simple recipes that I can make in my limited time. Recipes with approachable ingredients that are still exciting and delicious. Turns out, so many of you like those recipes too. Who’da thunk?So whether you’ve got limited to no time in the kitchen (like me) or you love delicious food (me too!) join me and we’ll eat well together!

Comments

morah315

Jun 24, 2012 at 5:34 pm

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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Grilled Vegetable Rice Salad