I had some leftover grilled veggies and I knew

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I had some leftover grilled veggies and I knew it would be the perfect opportunity to make this Grilled Veggie & Brown Rice Salad. Here’s how I made this fresh and tasty summer salad! You will need:
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1 red bell pepper.
1 yellow bell pepper.
1 green bell pepper.
1 large zucchini.
1 small red onion.
2 cups cooked brown rice.
Juice of one lime (1/4 cup).
Extra virgin olive oil.
Handful fresh cilantro roughly chopped.
Handful fresh basil roughly chopped.
Salt and pepper to taste.
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Slice veggies into 1-2 inch pieces. Place on skewers or grilling pan. Drizzle with olive oil and season with salt and pepper. Cook on a prepared grill turning veggies until lightly charred and grilled through. Remove from grill and let the veggies cool. If you prefer you can spread the veggies out onto a sheet pan and bake in the oven on 400F for 25 mins. Once the veggies are cooled add to a large bowl. Mix in the cooked brown rice (sub. quinoa or any other grain). Add the lime juice and a little extra drizzle of olive oil if needed. Toss with fresh cilantro and basil, season with salt and pepper to taste and enjoy. Serves 4-6.

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