- 2 red bell peppers
- 1 cup uncooked orzo (rice-shaped pasta)
- 3 tablespoons extravirgin olive oil, divided
- 3 ears shucked corn
- 1 medium red onion, peeled and cut into 1/2-inch-thick slices
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 jalapeño pepper, minced
- 1 garlic clove, minced
- calories 180
- caloriesfromfat 30 %
- fat 5.9 g
- satfat 0.9 g
- monofat 3.9 g
- polyfat 0.7 g
- protein 5 g
- carbohydrate 28.6 g
- fiber 2.8 g
- cholesterol 0.0 mg
- iron 1.3 mg
- sodium 302 mg
- calcium 15 mg
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Prepare grill to medium-high heat.
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
Place corn and red onion on grill rack coated with cooking spray; grill 5 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion. Add bell pepper, corn, red onion, 2 tablespoons oil, green onions, and remaining ingredients to orzo. Toss gently to combine.