Italian rice and vegetable salad recipe Share this recipe on Facebook
A delicious salad using vegetables, rice and a simple dressing.
Preparation time: 15 minutes, Cooking time: 4 minutes, Serves: 2
1 cup long grain rice
1 medium zucchini
1 green pepper
1 cup eggplant, cut in 1 inch cubes, skin on
2 small tomatoes, cut in small pieces
1 small cucumber, sliced
3-4 basil leaves, chopped
For the dressing
½ tsp dried oregano
½ cup extra virgin oilve oil
1 garlic clove, crushed
Juice of 1 lemon or lime
Salt to taste
Cook the rice according to instructions and cool it down in running water.
Boil the zucchini until just tender and cut into long, thin sticks. Fry the eggplant cubes for 15 minutes in ¼ cup olive oil.
Roast pepper in the oven until its skin turns black, remove the scin and cut the flesh into strips.
To make the sauce, add the oregano, olive oil, garlic, lemon or lime juice and salt in a bowl and mix well.
In a large bowl, add all the ingredients and pour over the dressing. Mix well and serve with Italian bread.
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