Name: Grilled Veggie Orzo Salad
Total time: 40 min
Yield: Serves 10 (serving size: 3/4 cup)
Ingredients: 1 medium-size red onion, quartered and layers separated; 1 red bell pepper, seeded and quartered; 1 orange bell pepper, seeded and quartered; 1 large zucchini, cut lengthwise into 1/4-inch-thick slabs; 1 medium-size yellow squash, cut lengthwise into 1/4-inch-thick slabs; Olive oil cooking spray; 1 ½ tablespoons chopped fresh oregano, divided; 10 ounces uncooked whole-wheat or gluten-free orzo; ¼ cup sliced pitted kalamata olives; 2 tablespoons plus 1/2 tsp. red wine vinegar; 2 tablespoons grated Parmesan cheese; 2 tablespoons extra-virgin olive oil; 1 teaspoon lemon zest plus 2 Tbsp. fresh juice; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 ounces feta cheese, crumbled (about 3/4 cup)

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.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Grilled Veggie Orzo Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Grilled Veggie Orzo Salad

Account