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
- 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
Cook rice until done, about 50 minutes
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.
In a food processor, blend all herbs, oil, capers, lemon juice, dijon and salt and pepper. It will make a pesto-like green sauce.
When rice is done, toss it with veggies and green sauce, and sprinkle with feta. Serve.