Rice salad with chicken and grilled vegetables

02414 RICE SALAD with chicken and GRILLED VEGETABLES INGREDIENTS for 4 PEOPLE 300 g round grain rice for risotto, a red pepper, a medium eggplant, Zucchini 2 medium, a chicken breast from about 300 g, a carrot, an onion, a small stick of celery, olives, stoned some cucumber and spring onion in vinegar, one teaspoon of capers2 fillets of anchovies, in oil, 20 g olive oil, salt and pepper.

Put the carrot and onion Peel along with the celery in a pan of water and bring to a boil.

When the water boils, add a teaspoon of salt and plunge the chicken breast.

Let simmer for about 30 minutes and let the meat cool in its broth.

Heat a grill or a cast-iron Grill and let them cook the pepper washed away and cut in the foot by placing skin side on the grill.

When the skin is blackened (takes about 10 minutes), place the pepper in a water bag and close it.

Cook time on the grill the Eggplant and zucchini slices, on both sides.

Peel the pepper and cut into strips.

Mix the capers with anchovy fillets and olive oil.

Boil the rice for about 20 minutes-18 in salted water.

When is al dente, drain and wipe it down, in his colander under cold running water for a minute, then allow to drain well.

Pour the rice into a large bowl and add the gherkins, olives and sliced onions.

Seasoned with oil blended with capers and garnish with the chicken, boned and cut into slices or undone pieces with vegetables.