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Orzo Salad With Grilled Vegetables

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Serves 4 |

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Ingredients:

1 tablespoon olive oil

1 zucchini, cut into spears

1 yellow squash, cut into spears

1/2 red onion, sliced into rings

1 baby yellow bell pepper, sliced

1 baby red bell pepper, sliced

1 baby orange bell pepper, sliced

Sea salt and freshly cracked pepper, to taste

Dash of oregano, to taste

1 cup orzo, cooked per instructions

1 1/2 tablespoon fresh parsley, chopped

2 tablespoons feta, crumbled

1 handful Kalamata olives, sliced

Coat a large grill pan with cooking spray over medium high heat. Slice the vegetables then drizzle the olive oil over them and season them with oregano, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Place into the hot grill pan and cook for 3-4 minutes on each side until tender. The onion and bell peppers may take longer than the zucchini and squash. Set the vegetables aside to cool before dicing.
Cook the orzo in salted water per instructions then drain well. Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese. Drizzle the vinaigrette onto the mixture then toss to coat evenly (you may not need all of the vinaigrette). Taste and re-season if needed. Serve immediately and enjoy.

Vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

1 dash dried oregano

Salt and freshly cracked pepper, to taste

Combine all of the ingredients for the vinaigrette together in a small bowl and whisk well. Set aside.

Main Ingredient:	Vegetable
Course:	Side, Salad

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Orzo Salad With Grilled Vegetables

Serves 4

Ingredients:

1 tablespoon olive oil

1 zucchini, cut into spears

1 yellow squash, cut into spears

1/2 red onion, sliced into rings

1 baby yellow bell pepper, sliced

1 baby red bell pepper, sliced

1 baby orange bell pepper, sliced

Sea salt and freshly cracked pepper, to taste

Dash of oregano, to taste

1 cup orzo, cooked per instructions

1 1/2 tablespoon fresh parsley, chopped

2 tablespoons feta, crumbled

1 handful Kalamata olives, sliced

Vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

1 dash dried oregano

Salt and freshly cracked pepper, to taste

Directions:

Coat a large grill pan with cooking spray over medium high heat. Slice the vegetables then drizzle the olive oil over them and season them with oregano, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Place into the hot grill pan and cook for 3-4 minutes on each side until tender. The onion and bell peppers may take longer than the zucchini and squash. Set the vegetables aside to cool before dicing.
Cook the orzo in salted water per instructions then drain well. Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese. Drizzle the vinaigrette onto the mixture then toss to coat evenly (you may not need all of the vinaigrette). Taste and re-season if needed. Serve immediately and enjoy.

Vinaigrette

Combine all of the ingredients for the vinaigrette together in a small bowl and whisk well. Set aside.

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