Rice salad with mackerel in olive oil and grilled vegetables, a rice salad made with summer vegetables that is also a complete, flavorful and light main dish. Rice salads are a must during the warmer seasons: you can prepare them in advance, bring them to the beach, enjoy them with family or friends, and everyone really likes them. Today I suggest a tasty recipe for a rich and different rice salad, with lots of grilled vegetables and MACKEREL SELEZIONE IMPERIALE IN OLIVE OIL RIZZOLI, a product synonymous with quality and flavor, processed entirely by hand at the place of catch. Let’s go to the kitchen and prepare this healthy, rich, tasty and delicious rice salad together — you’ll love it from the first bite!! Before heading to the kitchen, take a look at my collection of special rice salad recipes and if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Rice Salad with Mackerel and Grilled Vegetables
- 2 cups rice (for salads or whole-grain)
- 2 red bell peppers
- 1 zucchini (large)
- 1 eggplant (large)
- to taste salt
- to taste extra virgin olive oil
- to taste lemon juice (optional)
- to taste basil (or mint)
- 2 packages MACKEREL SELEZIONE IMPERIALE IN OLIVE OIL RIZZOLI (4 fillets)
Tools
- Pot
- Grill
- Bowl
Steps to make the rice salad with mackerel and grilled vegetables
Bring a pot full of water to a boil, season with salt and add the rice. Cook until al dente, drain it, stop the cooking and remove the starch by rinsing it under running water using a suitable colander, then let it drain.
Place the rinsed peppers on a nonstick grill pan, cook them over high heat on all sides, turning them often and adding a pinch of salt.
As soon as they are cooked — you’ll know because they’ll be soft — wrap them in a sheet of parchment paper and then in aluminum foil. Keep them like this for at least another 30 minutes, during which they will continue to cook; then peel them, remove all the seeds and cut them into thin strips. Trim the zucchini ends and slice it into rounds; peel and slice the eggplant as well. Place these on the hot grill and cook both sides for 8-10 minutes. Remember to sprinkle with salt and a drizzle of oil, cover and let rest 10 minutes, then chop into small pieces.
Toss the rice with the vegetables, add the MACKEREL SELEZIONE IMPERIALE IN OLIVE OIL RIZZOLI, another drizzle of olive oil and the lemon juice, mix and serve at room temperature or chilled after a few hours in the fridge. Garnish with fresh mint or basil leaves and, of course, with extra mackerel fillets on top to make your rice salad even more appetizing.
The rice salad with mackerel and grilled vegetables keeps in the fridge for up to 24 hours.
From here, you can return to the HOME page and discover new recipes!
