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Grilled Summer Veggie and Rice Salad

Total Time: 30 mins.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

2 cobs of corn, shucked
1 medium summer squash, sliced in half lengthwise
1 red pepper, quartered
3 tbsp (45 mL) olive oil
2 pkg (250 g each) Tilda Pure Steamed Basmati Rice
4 cups (1 L) baby arugula
2 cups (500 mL) cherry tomatoes, halved
3/4 cup (175 mL) crumbled goat cheese

Vinaigrette:
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) lemon juice
2 cloves garlic, minced
2 tbsp (30 mL) chopped chives
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper

Star Product

Pure Original Basmati

Directions

  1. Preheat grill to medium. Toss together corn, squash, red pepper and olive oil; grill vegetables, turning frequently, for about 10 minutes or until tender and charred.
  2. Cut corn kernels from cobs. Slice red pepper into strips and chop squash.
  3. Vinaigrette: Whisk together olive oil, lemon juice, garlic, chives, mustard, salt and pepper.
  4. Heat rice according to package directions.
  5. Toss corn, squash, red pepper, rice, arugula, tomatoes and goat cheese with vinaigrette.

Tips

This salad is also great cold. Refrigerate, undressed, in airtight container for up to 3 days. Toss with vinaigrette just before serving.