Grilled Vegetable Orzo Salad Recipe
Change up the vegetables and fresh herbs in this salad to what you have on hand.Yield: 8 servings
|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|
|1/3 cup||olive oil|
|1/4 cup||balsamic vinegar|
|3 tablespoons||lemon juice|
|4||garlic cloves, minced|
|1 teaspoon||lemon-pepper seasoning|
|1 cup||grape tomato, halved|
|1 tablespoon||minced fresh parsley|
|1 tablespoon||minced fresh basil|
|1 cup||(4 ounces) crumbled feta cheese|
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.