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.

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Grilled Veggie Orzo Salad

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