This Grilled Veggie & Brown Rice Salad was mad


This Grilled Veggie & Brown Rice Salad was made with leftover grilled veggies and brown rice but can also be made with roasted veggies if grilling isn’t an option. Great as a side dish, salad topper or meal prep option, fresh, tasty and simple to make:
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.
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.



Please enter your comment!
Please enter your name here