Brown Rice and Grilled Vegetable Salad

This recipe comes from a CSA member who wrote, “here is a delicious recipe from Canadian Living. It is very adaptable and I just grill whatever veggies I have. It’s a huge hit in my house. Delicious!”

Brown Rice and Grilled Vegetable Salad


  • 1 cup brown rice uncooked
  • 2 zucchini cubed
  • 1 eggplant cubed
  • 1-2 sweet red or yellow peppers cubed
  • 1 large red or white onion coarsely chopped
  • Any other veggie you want to add (fennel, kohlrabi, turnip, carrot, beet, etc.)
  • 2 cloves garlic crushed
  • 1/3 cup crumbled feta

Green sauce:

  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup fresh coriander leaves
  • 1/4 cup fresh mint
  • 3 tbs olive oil
  • 1-2 tbs rinsed capers
  • 1 tbs lemon juice
  • 2 tsp dijon mustard
  • salt and pepper to taste


  1. Cook rice until done, about 50 minutes
  2. Meanwhile, place all vegetables in a roasting pan, splash with a bit of olive oil and roast at 425F for about 40 minutes, turning once in a while.

  3. In a food processor, blend all herbs, oil, capers, lemon juice, dijon and salt and pepper. It will make a pesto-like green sauce.
  4. When rice is done, toss it with veggies and green sauce, and sprinkle with feta. Serve.