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grilled orzo sald

Orzo Salad with Grilled Vegetables

Course Main Course, Salad
Servings 6 or more

Ingredients

  • 1 small eggplant peeled and l inch diced
  • 1 small yellow pepper 1 inch diced
  • 1 small red pepper 1 inch diced
  • 1 small red onion 1 inch diced
  • 2 garlic cloves minced
  • 1/3 c extra virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 3/4 lb orzo

Dressing

  • 1/3 c fresh-squeezed lemon juice
  • 1/3 c citrus or lemon olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper

Add at the end

  • 4 scallions minced
  • 1/4 c pine nuts toasted
  • 3/4 lb good quality feta
  • 15 fresh basil leaves chiffonade
  • lemon zest to taste if desired

Instructions

  1. Preheat grill at medium-high. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

    Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

    Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

    For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.