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Rice with Grilled Garden Vegetables Recipe

Rice with Grilled Garden Vegetables Recipe - 10 servings


Balsamic Marinade

2/3 cup balsamic vinegar

3 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons chopped shallots

3 tablespoons finely chopped fresh basil or 1 1/2 tablespoons dried

1 teaspoon chopped fresh oregano

1/2 teaspoon chopped fresh rosemary

1 1/2 teaspoons fresh lemon thyme


2 Italian eggplants, halved lengthwise and then quartered

1 tablespoon salt (to be rinsed off)

2/3 cup wild rice

1 cup long-grain brown rice

2 1/2 cups chicken broth, preferably homemade

2 1/2 cups water

2 red onions, peeled and quartered

3 medium zucchini, cut diagonally into 1/2 inch slices

8 large mushrooms

1 red pepper, seeded and quartered

1 yellow pepper, seeded and quartered

1 green pepper, seeded and quartered

6 plum tomatoes, halved


Combine marinade ingredients in a covered jar. Shake well. In a colander, toss eggplant with salt and allow for 30 to 60 minutes. Rinse eggplant with water and drain well. In a 5-6 quart saucepan, combine wild rice, brown rice, chicken broth, and water. Bring to a boil. Reduce heat. Stir once. Cover and simmer 40-45 minutes, or until rice is tender and moisture is absorbed. While rice is cooking, prepare coals. Arrange vegetables in a 13 x 9 x 2-inch casserole. Toss with 1/2 of the marinade. When coals are hot, place grill 4-6 inches above heat. Arrange onions and eggplant on top of grill, cook 5-10 minutes, turning often and basting frequently. Add remaining vegetables and continue cooking about 10 minutes longer, turning frequently and basting often until vegetables are tender. To serve, mound rice in center of a serving platter. Ring with vegetables.

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