Mediterranean Orzo Salad with Grilled Vegetables
Servings 4
Equipment
- Grill Pan
- Large pot
Ingredients
Vinaigrette:
- ¼ cup of olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove of garlic minced
- Dash of dried oregano
- Salt and freshly cracked pepper to taste
Mediterranean Orzo Salad with Grilled Vegetables:
- 1 tbsp olive oil
- 1 zucchini cut into spears
- 1 yellow squash cut into spears
- ½ 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 of orzo cooked per instructions
- 1½ tbsp fresh parsley chopped
- 2 tbsp of crumbled feta
- A handful of kalamata olives sliced
Instructions
- Prepare the vinaigrette by combining all the ingredients in a small glass jar and whisking well. Set aside.
- Heat a large grill pan over medium-high heat coated with olive oil cooking spray.
- 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.
- Cook the vegetables by placing them on the hot grill pan and cooking 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 a large pot of salted water according to the package instructions, then drain well.
- Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese.
- Drizzle some of the well-whisked vinaigrette over 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.