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grilled-veg-rice-salad

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!