Recipe: Rice Salad with Shrimp and Vegetables

1 Cook the rice in salted boiling water according to the time indicated on the package.(often 20 minutes)

2 Add the peas 5 minutes before the end of cooking. Drain the rice and peas in a colander
and rinse them quickly under fresh water.

3 Slice the eggplant and zucchini. Remove seeds and membranes.

4 Coat the vegetables with oil and grill them for 10 minutes in an oven grill. Salt, pepper.

5 Cut the vegetables into cubes and shell the shrimp. Whisk the remaining oil with the lemon juice.
Mix with the rice, vegetables, shrimp and parsley.

6 Cover and refrigerate for 1 hour. Serve.