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Thai Red Rice Vermicelli with Grilled Vegetables and Balsamic Herb Oil

Posted by Lori Hirsch Stokoe from on

8 oz. red rice vermicelli - cooked, rinsed, drained

1 small red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1/2 red onion, sliced into strips

1/3 c. sliced kalamata olives

olive oil

salt and pepper

Balsamic Herb Oil

2 T. olive oil

2 t. balsamic vinegar

1 t. minced garlic

1/2 t. dried oregano

1/2 t. dried mint

salt and pepper

Combine all ingredients for Balsamic Herb Oil, set aside.

Toss vegetables and olives with a drizzle of olive oil, season with salt and pepper. Grill (using a grill pan) until lightly charred.

Combine noodles with grilled vegetable mixture. Dress with Balsamic Herb Oil.

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