Grilled Vegetables and Rice Salad

I created this salad when I had leftover grilled vegetable brochettes that I'd served over rice. Combining the grilled vegetables and rice from the refrigerator the next day seemed like a logical solution. The result was so delicious that I now plan ahead when firing up the grill and pile on extra veggies to use for this salad.

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon minced {garlic}
1 teaspoon minced fresh basil or 1/2 teaspoon dried {basil}
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried {marjoram}
1/2 teaspoon salt
1/8 teaspoon freshly ground {black pepper}
1  large onion, cut crosswise into 1/4-inch slices
1  fennel bulb, trimmed and cut lengthwise into 1/4-inch slices
1  red bell pepper, halved
2  large portobello mushroom caps
2  small zucchini, halved lengthwise
4 cups cold cooked long-grain rice
Prepare the grill.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, marjoram, salt, and pepper. Place the vegetables in a single layer on a baking sheet and spoon the dressing over them, turning to coat. Grill the vegetables, either directly on the grill rack or using a mesh grill basket, until slightly charred but still firm, about 5 minutes. Reserve any dressing remaining on the baking sheet. Transfer to a platter to cool.

Cut the vegetables into 1/2-inch pieces and place in a large bowl. Add the rice and any remaining dressing and toss well to combine.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 5-10 min

Servings: 4

Recipe By: Robin Robertson

From:  Rice & Spice
Used with permission of Robin Robertson

Chef Suggestions
Serve with grilled garlic bread.