Grilled Vegetables with Wild Rice Recipe

Grilled Vegetables with Wild Rice Recipe image by


Grilling brings out the flavour of these summer vegetables, try this wonderfully light dish at your next gathering!

Step 1

Put the wild and long grain rice mixture in a pan of cold salted water. Bring to the boil, then reduce the heat, cover and cook gently for 30-40 minutes (or follow the packet instructions), until the grains are tender.

Step 2

To make the dressing, mix together the olive oil, vinegar, garlic and seasoning in a bowl or screw-topped jar until well blended. Set aside while you grill the vegetables.

Step 3

Arrange the vegetables on a grill rack. Brush with olive oil and grill for 8-10 minutes, until tender and well browned, turning them occasionally and brushing periodically with oil.

Step 4

Drain the rice and toss in half the dressing. Tip into a serving dish and arrange the grilled vegetables on top. Pour remaining dressing over vegetables and garnish with thyme.

Things You'll Need

  • 1 1/3cups wild and long grain rice mixture
  • 1large eggplant (aubergine), thickly sliced
  • 1 red, 1 yellow and 1 green pepper seed and cut into quarters
  • 2 red onions, sliced
  • 1cup brown cap or shitake mushrooms
  • 2small courgettes, cut in half lengthways (courgettes are a type of squash)
  • olive oil, for brushing
  • 2tbsp chopped fresh thyme
  • For the Dressing
  • 6tbsp olive oil (extra virgin is best)
  • 2tbsp balsamic vinegar
  • 2 garlic cloves, crushed salt and black pepper

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