Grilled Vegetable and Rice Salad Recipe

This Grilled Vegetable and Rice Salad is everything I want in a summer meal—fresh, vibrant, and bursting with flavors you can really taste in every bite! Charred veggies, fluffy rice, and a lemon basil vinaigrette all come together in a dish that’s healthy, gorgeous, and wonderfully satisfying.

Ingredients You’ll Need

Part of the magic in this Grilled Vegetable and Rice Salad is how a handful of simple ingredients can create such a thrill of color, texture, and zing. Each one really shines—don’t skip a thing if you can help it!

• Lundberg Organic California White Basmati Rice: This rice is light and aromatic, staying fluffy so it soaks up all those grilled flavors and vinaigrette.
• Water & olive oil (for rice): Classic essentials for perfectly cooked, not sticky rice grains.
• Red bell pepper: Adds sweetness and vivid color; grilling brings out its natural sugars.
• Zucchini: Slices beautifully for grilling, giving a tender bite and a subtle earthiness.
• Red onion: Grills up sweet and mellow for a gentle punch beneath the vibrant veggies.
• Romaine lettuce: Yes, grilled! It adds a smoky crunch that totally transforms the salad experience.
• Green onion: Brightens every bite with a crisp, savory edge.
• Goat cheese or feta (optional): Creamy, tangy crumbles elevate the salad to pure delight, but feel free to skip for dairy-free.
• Extra olive oil, lemon juice & zest, garlic, fresh basil: These build the lively, herby lemon basil vinaigrette that makes everything pop.
• Salt and pepper: Don’t underestimate good seasoning—it’s what makes the flavors sing.

Variations

The beauty of Grilled Vegetable and Rice Salad is how incredibly easy it is to tweak for what you’ve got on hand, or fit any dietary style. Seriously, don’t be afraid to get creative—it’s almost impossible to mess this up!

• Add protein: Toss in grilled chicken, shrimp, tofu, or chickpeas to make it even more hearty and satisfying.
• Cheese swap: Try shaved parmesan, fresh mozzarella pearls, or keep it vegan by dropping the cheese entirely.
• Change up the veggies: Eggplant, mushrooms, or asparagus all grill beautifully and bring new character to the salad.
• Try another grain: Quinoa, farro, or brown rice can easily sub in for basmati for extra texture and nutrition.

How to Make Grilled Vegetable and Rice Salad

Step 1: Cook the Fluffy Rice

Start by rinsing your Lundberg basmati rice (if you like), then add it to a pot with water and a splash of olive oil. Bring it to a boil, cover, then let it gently simmer. After fifteen minutes, let it steam off the heat for another ten—don’t peek! This little rest gives you fluffy, non-sticky grains, perfect for the salad.

Step 2: Grill the Veggies

While the rice is cooling, toss your red pepper, zucchini, and onion with olive oil, salt, and pepper. Grill over high heat, turning occasionally, until they’re just tender and have beautiful char marks. The veggies should still have a bit of bite—it’s that crisp-tender texture that makes this salad irresistible.

Step 3: Sear the Romaine

Split your romaine lettuce in half, drizzle with a hint of olive oil, and season with salt and pepper. Place cut side down on the hot grill for 2-3 minutes, just until it’s lightly charred. Grilled lettuce is the ultimate salad game-changer—it adds irresistible smoky flair and crunch!

Step 4: Whisk the Lemon Basil Vinaigrette

In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped basil, salt, and pepper. Whisk until everything’s combined and fragrant—this simple vinaigrette packs a zesty punch that brings the whole salad together.

Step 5: Assemble & Toss

Chop the grilled veggies and romaine, then add to a large bowl with the cooled rice and sliced green onions. Pour over as much vinaigrette as you like and toss to coat every grain and veggie with herby-lemony goodness. Transfer to a platter and finish with a sprinkle of feta or goat cheese if you’re using it. Voilà—your Grilled Vegetable and Rice Salad is ready to enjoy!

How to Serve Grilled Vegetable and Rice Salad

Garnishes

A sprinkle of crumbled feta or goat cheese adds creamy tang and great contrast to the smoky veggies. Try a scattering of extra basil leaves, a lemon wedge, or toasted pine nuts for extra color, crunch, and Mediterranean flair!

Side Dishes

This salad plays well as both a main or a side. Serve alongside grilled chicken, shrimp skewers, or a juicy burger. It’s also a fantastic potluck star—add some crusty bread and a sippable chilled white wine, and you’re set.

Creative Ways to Present

Layer it in a wide, shallow bowl for maximum color, or arrange the ingredients in rows to create a stunning composed salad. For parties, serve Grilled Vegetable and Rice Salad in mason jars for a mess-free picnic or buffet option!

Make Ahead and Storage

Storing Leftovers

Keep leftover Grilled Vegetable and Rice Salad in an airtight container in the fridge for up to 3 days. The flavors mingle and deepen overnight, so you might argue it’s even tastier the next day!

Freezing

While this dish isn’t ideal for freezing (the veggies and rice lose their texture after thawing), you can freeze plain cooked rice separately if you want to prep ahead—just assemble salad components fresh for the best taste and texture.

Reheating

If you prefer your salad warm, gently reheat the rice and veggies in the microwave or a skillet before combining, then toss with vinaigrette and greens just before serving. Otherwise, Grilled Vegetable and Rice Salad is fabulous served cold or at room temperature!

FAQs

Final Thoughts

If you’re craving a salad that’s as irresistible as it is nourishing, you truly can’t go wrong with this Grilled Vegetable and Rice Salad! I hope you’ll give it a try—there’s something so joyful about a plate full of bright, smoky veggies and herby, citrusy goodness. Enjoy, share, and make it your own!

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