Ingredients
⅓ cup extra-virgin olive oil
3 tbsp balsamic vinegar
½ tsp garlic, minced
1 tsp fresh basil, minced, or 1/2 tsp. dried
1 tsp fresh marjoram, minced, or 1/2 tsp. dried
salt, to taste
black pepper, freshly-ground, to taste
1 large onion, cut into 1/4-inch slices
1 red bell pepper, halved
2 large Portobello mushroom caps
2 small zucchini, halved lengthwise
4 cup long-grain rice, leftover cooked
Preparation
Light the fire in your grill and get it down to medium-high heat. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper.
Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet.
Grill vegetables (you may use a grill basket, or grill them directly on the grill rack) around 5 minutes, until slightly charred but still firm.
Transfer vegetables to a platter to cool. Chop vegetables into ½-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.
