GRILLED VEGETABLE AND ORZO SALAd

 

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GRILLED VEGETABLE AND ORZO SALAD

WITH LEMON,BASIL, AND FETA SERVES 4

1/2 cup chopped fres basil

3 tbsp extra virgin olive oil

2 tbsp lemon zest plus 2 tbsp juice

2 tsp Dijon mustard

1 garlic clove,minced

Salt and pepper

1 red onion, sliced into 1/2 inch thick rounds

2 red bell peppers, stemmed ,seeded, and quartered

2 zucchini, halved lengthwise

Vegetable oil spray

1 cup orzo

2 ounces feta cheese, crumbled (1/2 cup)

1. Whisk basil, oil, lemon zest and juice, mustard, garlic, 1/2 tsp salt, and 1/4 tsp pepper together in large bowl; set aside.

2. Thread onion rounds from side to side evenly onto two 2-inch metal skewers.Spray onion rounds, bell peppers, and zucchini lightly with oil spray and sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Grill vegetables,covered, over medium fire until spottily charred, 6 to 8 minutes per side. Transfer vegetables to cutting board and remove onion rounds from skewers.

3. Meanwhile, bring 4 quarts water to boil in large pot, Add pasta  and 1 tbsp salt and cook, stirring often, until tender. Drain pasta, rinse under cold running water, and drain again throughly. Add pasta to bowl with vinaigrette.

4. Cut vegetables into 1-inch pieces, add to bowl with pasta and vinaigrette, and gently toss to combine. Season with salt and pepper to taste. Divide salad among individual plates, sprinkle with feta, and serve.

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