If you have a grill basket, cut the peppers into strips and grill everything together—it’s a huge time-saver. Just be sure to stir occasionally so everything cooks evenly and chars nicely. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.

This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

40 mins
40 mins
Serves 10 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400°F to 450°F).

  • Spritz onion, bell peppers, zucchini, and squash all over with olive oil cooking spray, and sprinkle evenly with 1 1/2 teaspoons oregano. Place vegetables on oiled grates. Grill, uncovered, until soft and edges are browned, about 2 minutes per side for squash and zucchini and 5 minutes per side for onion and bell peppers. Remove from heat, and let cool. Chop vegetables into small pieces, and transfer to a large bowl.

  • Prepare orzo according to package directions for al dente, omitting salt. Reserve 1/2 cup cooking liquid. Drain and rinse under cold running water; stir orzo into vegetable mixture.

  • Add olives, vinegar, Parmesan, oil, lemon zest and juice, salt, black pepper, and reserved cooking liquid to orzo mixture; stir to combine. Gently stir in feta and remaining 1 tablespoon oregano.

Nutrition Facts

205 calories; fat 7g; saturated fat 2g; protein 7g; carbohydrates 29g; fiber 7g; sugars 3g; sodium 351mg.