Brown Rice, Corn and Grilled Vegetable Salad

Ingredients

• 4 zucchini
• 5 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• 2 cups fresh corn kernels
• ²/₃ cup fresh orange juice
• 1 tablespoon fresh lemon juice
• ½ cup Italian parsley
• + 4 more ingredients
• • 1 ½ cups mesquite wood chips
  • 1 ½ cups brown rice
  • 1 large red onion
  • ⁷/₁₂ cup olive oil

Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally. Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tabl...

View full recipe at Epicurious