Grilled Vegetable Orzo Salad Recipe
Change up the vegetables and fresh herbs in this salad to what you have on hand.
Yield: 8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/4 cups | uncooked orzo pasta |
| 1/2 pound | fresh green beans, trimmed |
| 1 | medium zucchini, cut lengthwise into 1/2-inch slices |
| 1 | medium sweet yellow or red pepper, halved |
| 1 | large portobello mushrooms, stem removed |
| 1/2 | medium red onion, halved |
| Dressing: | |
| 1/3 cup | olive oil |
| 1/4 cup | balsamic vinegar |
| 3 tablespoons | lemon juice |
| 4 | garlic cloves, minced |
| 1 teaspoon | lemon-pepper seasoning |
| Salad: | |
| 1 cup | grape tomato, halved |
| 1 tablespoon | minced fresh parsley |
| 1 tablespoon | minced fresh basil |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1 cup | (4 ounces) crumbled feta cheese |
Directions:
Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill green beans and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.
When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. Yield: 8 servings.
Source: tasteofhome.com
