Upgrade your average salad and try this Summer Vegetable Rice Salad loaded with grilled corn off the cob, asparagus, zucchini, and red onion served over fluffy basmati rice tossed in a homemade vinaigrette and cotija cheese.
Cook rice according to package directions.
Meanwhile, preheat grill to medium-high heat; grease grates well. Grill corn for 10 to 15 minutes or until lightly charred all over. Grill asparagus, zucchini and red onion for 2 to 3 minutes per side or until well marked and tender.
Slice corn from cobs; chop remaining vegetables into bite-sized pieces. Whisk together olive oil, balsamic vinegar, garlic, salt and pepper; toss with grilled veggies until lightly coated.
Top rice with veggies. Garnish with basil and cheese.
Looking for more veggie-forward meals that will leave you feeling full and satisfied? This Grilled Summer Vegetable Rice Salad is right at the top of the list made with a wide variety of grilled vegetables served over a fluffy bed of hearty and aromatic basmati rice all tossed together with a homemade vinaigrette.
Feel free to add this list to your favorite vegetarian recipes that make for great main dishes at your next Meatless Monday meal. You might also like this Grilled Veggie Burrito Bowl with Hatch Green Chili.
However, if you’re planning on serving this dish at your next summer BBQ it also pairs perfectly with a nice juicy steak, chicken breast or shrimp skewer.
If you love the sound of this recipe, but grilling season is just about ending or hasn’t quite begun, no problem! This recipe can be adapted for any time of year. Use your oven if your grill is covered in snow and although you can most likely find these vegetables any time of year, swap out any fall or winter vegetables like squash and sweet potatoes if you can’t seem to find them fresh.
Cooking Tip: If you know how to make white rice, you know how to make any variety – just be sure to double-check the water ratio!