Grilled Summer Vegetable Salad With Jasmine Rice Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
6 Portions
Ingredients
  • 1 large sweet potato
  • 2 medium red onions
  • 2 bell peppers
  • 1 large eggplant
  • 6 tablespoons olive oil
  • 1 teaspoon crushed garlic
  • ½ teaspoon ground paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 10 ounces Jasmine rice
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 cup arugula leaves
  • ½ cup crumbled feta
  • ⅓ cup pomegranate seeds
Directions
  1. Peel the sweet potato and cutting it into wedges.
  2. Cut the red onion into wedges, and the bell peppers and the eggplant into bite-sized chunks.
  3. To make the marinade, mix together the olive oil with the garlic, the paprika, the cumin, and the dried oregano, along with salt and pepper, to taste.
  4. Using metal or bamboo skewers, slide the vegetables, aside from the sweet potato wedges, onto the skewers and then brush all over with the marinade.
  5. Toss the sweet potato wedges in the remaining marinade and throughly coat them.
  6. Heat up a griddle pan or a grill to a medium-high heat.
  7. Add the skewered vegetables and the sweet potatoes to the heat and let them cook until they are well softened and lightly charred. If using a griddle pan, this may need to be done in stages. Remove from the heat and set aside.
  8. Boil a large pot of salted water and add the jasmine rice. Cook for 10 minutes, or according to the package instructions, until the rice is cooked, then drain.
  9. Add the warm rice to a large bowl along with the grilled vegetables, removing the skewers.
  10. Add the fresh basil leaves, fresh mint leaves, and arugula leaves.
  11. Mix everything thoroughly and top with the crumbled feta and pomegranate seeds before serving.